Mexican Chicken Casserole - cooking recipe

Ingredients

vegetable cooking spray
1 tsp. vegetable oil
4 (4 oz.) skinned, boned chicken breast halves
1 c. frozen corn, thawed
1/2 c. thinly sliced onion
1/3 c. chopped green pepper
1/2 c. tomato sauce
2 1/2 Tbsp. hot dog or chili sauce
2 Tbsp. water
1 tsp. chili powder
1/2 c. (2 oz.) shredded Monterey Jack cheese

Preparation

Coat a large nonstick skillet with cooking spray; add oil. Place skillet over medium high heat until hot.
Add chicken. Cook 5 minutes or until lightly browned.
Drain chicken and pat dry with paper towels.
Cut chicken into 1/2-inch strips.