Italian Chicken and Corn Concoction

• 2 -3 boneless skinless chicken breasts
• 10 ounces frozen corn in butter sauce
• 1 cup frozen diced bell pepper
• 1 cup frozen chopped onions
• 1 (5 ounce) bag boil-in-the-bag brown rice
• 1 ounce Italian dressing (I usually kraft or wishbone)
• 18 teaspoon salt
• 18 teaspoon pepper
• 12 tablespoon italian seasoning
• 18 teaspoon garlic powder
• 1 teaspoon butter

1. Follow directions to heat up the corn and rice.
2. While they cook, cut chicken into strips or cubes.
3. Warm skillet and melt butter.
4. Throw chicken, peppers and onions into skillet and cook at medium heat until chicken is no longer pink (this will give plenty of time to thaw and cook peppers and onions).
5. Drain pan and add corn and some italian dressing (short, quick squeeze should do it).
6. Reduce heat and add seasoning.
7. When rice is finished, drain and add to the pan.
8. Give final squeeze of dressing for little extra taste if desired.

chicken breasts, butter sauce, bell pepper, onions, boil, italian dressing, salt, pepper, italian seasoning, garlic, butter

Taken from www.food.com/recipe/italian-chicken-and-corn-concoction-426015 (may not work)