Chicken Chili Bake

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).

• Ready In: 1 hr 20 mins
• Serves: 6

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.