Chicken Chili Bake - cooking recipe

Ingredients

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

Preparation

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.
Combine chicken and remaining ingredients in a large bowl; stir in rice.
Spoon mixture into a 2-quart casserole coated with cooking spray.
Bake at 350\u00b0 for 30 minutes or until bubbly.
Yield:
5 servings.