Chicken Chili Bake

Prep Time: 50 Minutes

Cook Time: 30 Minutes

Ready In: 80 Minutes

Servings: 6

The unexpected blend of curry and Southwestern-style flavors in this dish yields a delightfully different taste. Note to weight watchers: Try using all fat-free, reduced-sodium versions of the listed ingredients to lower fat grams and caloric content. Adapted from an old Southern Living recipe clipping (circa 1980).

Ingredients:

1/2 cup brown rice, uncooked

1 1/2 cups ready-to-serve fat-free chicken broth

2 cups chopped cooked chicken breasts

1 (12 ounce) jar mild salsa (1 1/2 c.)

1 can cream of chicken soup, undiluted

1 cup frozen whole kernel corn, thawed

1/2 cup finely chopped onion

1 tablespoon worcestershire sauce

2 teaspoons chili powder

1 teaspoon oregano

1/2 teaspoon curry powder

1/4 teaspoon ground pepper

vegetable oil cooking spray

Directions:

1. Combine rice and chicken broth in a saucepan.
2. Bring to a boil.
3. Cover, reduce heat and simmer 50 minutes or until the moisture is absorbed.
4. In a large bowl, combine chicken and remaining ingredients.
5. Stir in rice.
6. Spoon into a 2 quart casserole dish coated with vegetable spray.
7. Bake at 350* for 30 minutes or till bubbly.

By RecipeOfHealth.com