Italian Chicken and Corn Concoction

Made this up one night with some items from the fridge. Wife loved it and have been tweaking it here and there. The measurement on the dressing is not precise, I just give a couple of squirts here and there.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 2 -3  boneless skinless chicken breasts
• 10  ounces  frozen corn in butter sauce
• 1  cup  frozen diced bell pepper
• 1  cup  frozen chopped onions
• 1 (5 ounce) bag  boil-in-the-bag brown rice
• 1  ounce  Italian dressing (I usually kraft or wishbone)
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄2 tablespoon  italian seasoning
• 1⁄8 teaspoon garlic powder
• 1  teaspoon butter

Directions

1. Follow directions to heat up the corn and rice. While they cook, cut chicken into strips or cubes. Warm skillet and melt butter.
2. Throw chicken, peppers and onions into skillet and cook at medium heat until chicken is no longer pink (this will give plenty of time to thaw and cook peppers and onions).
3. Drain pan and add corn and some italian dressing (short, quick squeeze should do it).
4. Reduce heat and add seasoning.
5. When rice is finished, drain and add to the pan.
6. Give final squeeze of dressing for little extra taste if desired.