Chicken Chili Bake

Ambassadress of GoodHumor's Note:

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).

• Total Time: 1 hrs 20 mins
• Prep Time: 50 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 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.

Reviews

[vivmom]

Big crowd pleaser! I made some minor changes: added sour cream along with medium salsa to the soup. I sauteed the onions prior to adding to the casserole. I used less worcestershire sauce. For the rice, I used a 6 oz. box of Near East rice pilaf mix. Before setting the casserole on the buffet table, I sprinkled some shredded cheddar and french fried onions over the top. This flew out of the dish and fed 6 of us (3 grown men included) and went well with fresh green beans. The medium salsa gave it a nice kick. We all loved it!