Chicken Chili Bake

• 12 cup brown rice, uncooked
• 1 12 cups ready-to-serve fat-free chicken broth
• 2 cups chopped cooked chicken breasts
• 1 (12 ounce) jar mild salsa (1 1/2 c.)
• 1 can cream of chicken soup, undiluted
• 1 cup frozen whole kernel corn, thawed
• 12 cup finely chopped onion
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chili powder
• 1 teaspoon oregano
• 12 teaspoon curry powder
• 14 teaspoon ground pepper
• vegetable oil cooking spray

1. Combine rice and chicken broth in a saucepan.
2. Bring to a boil.
3. Cover, reduce heat and simmer 50 minutes or until the moisture is absorbed.
4. In a large bowl, combine chicken and remaining ingredients.
5. Stir in rice.
6. Spoon into a 2 quart casserole dish coated with vegetable spray.
7. Bake at 350* for 30 minutes or till bubbly.

brown rice, readytoserve, chicken breasts, salsa, cream of chicken soup, kernel corn, onion, worcestershire sauce, chili powder, oregano, curry powder, ground pepper, vegetable oil cooking spray

Taken from www.food.com/recipe/chicken-chili-bake-38839 (may not work)