Chicken Chili Bake

• 1/2 c. brown rice (uncooked)
• 1 3/4 c. ready to serve fat-free, reduced sodium chicken broth
• 2 c. chopped, cooked chicken breast, skinned before cooking and cooked without salt
• 1 (12 oz.) jar medium salsa (1 1/2 c.)
• 1 (10 3/4 oz.) can reduced sodium fat-free cream of chicken soup
• 1 c. frozen whole kernel corn, thawed
• 1/2 c. finely chopped onion
• 1 Tbsp. reduced sodium Worcestershire sauce
• 2 tsp. chili powder
• 1 tsp. dried oregano
• 1/2 tsp. curry powder
• 1/4 tsp. pepper
• vegetable cooking spray

1. Combine rice and chicken broth in a saucepan; bring to a boil. Cover, reduce heat and simmer 50 minutes or until rice is tender and moisture is absorbed.
2. Combine chicken and remaining ingredients in a large bowl; stir in rice.
3. Spoon mixture into a 2-quart casserole coated with cooking spray.
4. Bake at 350u0b0 for 30 minutes or until bubbly.
5. Yield:
6. 5 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002507 (may not work)