Chicken Chili Bake

Ingredients

• 12 c brown rice uncooked
• 1 34 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 12 c
• 1 10 34 oz can reduced sodium fat-free cream of chicken soup
• 1 c frozen whole kernel corn thawed
• 12 c finely chopped onion
• 1 Tbsp reduced sodium Worcestershire sauce
• 2 tsp chili powder
• 1 tsp dried oregano
• 12 tsp curry powder
• 14 tsp pepper
• vegetable cooking spray

Directions

1. 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
2. Combine chicken and remaining ingredients in a large bowl stir in rice
3. Spoon mixture into a 2-quart casserole coated with cooking spray
4. Bake at 350 for 30 minutes or until bubbly
5. Yield
6. 5 servings