Name: Chicken Chili Bake
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

Chicken Chili Bake

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Chicken Chili Bake is an impressive dinner. Made with 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.) and 1 (10 3/4 oz.) can reduced sodium fat-free cream of chicken soup, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.

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👨‍🍳 Instructions

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° for 30 minutes or until bubbly.