Creamy Chicken, Rice and Spinach Casserole

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 cups instant brown rice, uncooked
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 2 cups fat-free reduced-sodium chicken broth
• 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
• 1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
• 1-1/2 cups crushed corn flakes
• 2 Tbsp. margarine, melted

1. Heat oven to 400 degrees F.
2. Combine all ingredients except corn flake crumbs and margarine; spoon into 13x9-inch baking dish sprayed with cooking spray.
3. Mix remaining ingredients; sprinkle over chicken mixture.
4. Cover.
5. Bake 45 min.
6. or until heated through, uncovering for the last 5 min.

boneless skinless chicken breasts, instant brown rice, chicken broth, condensed cream, cheeses, corn flakes, margarine

Taken from www.kraftrecipes.com/recipes/creamy-chicken-rice-spinach-casserole-182541.aspx (may not work)