Mexican Chicken Bake

• 1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
• 1 cup frozen corn, divided
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. chili powder
• 1 green pepper, chopped
• 1 cup TACO BELL Thick & Chunky Salsa
• 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

1. Heat oven to 400 degrees F.
2. Prepare stuffing as directed on package.
3. Stir in 1/2 cup corn.
4. Place chicken in 13x9-inch baking dish sprayed with cooking spray; sprinkle with chili powder.
5. Top with peppers, remaining corn, salsa, cheese and stuffing.
6. Cover.
7. Bake 15 min.
8. Uncover; bake 15 to 20 min.
9. or until chicken is done.

stove, frozen corn, boneless skinless chicken breasts, chili powder, green pepper, taco, milk

Taken from www.kraftrecipes.com/recipes/mexican-chicken-bake-183383.aspx (may not work)