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) jars 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 onions
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:
Combine rice and chicken broth in a saucepan.
Bring to a boil.
Cover, reduce heat and simmer 50 minutes or until the moisture is absorbed.
In a large bowl, combine chicken and remaining ingredients.
Stir in rice.
Spoon into a 2 quart casserole dish coated with vegetable spray.
Bake at 350* for 30 minutes or till bubbly.
Servings: 6
Time preparation: 50 min.
Time total: 80 min.