Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Brown rice, uncooked |
| 1¾ cup | Chicken broth |
| 2 cups | Chopped, cooked chicken |
| 1½ cup | Medium salsa |
| 1 can | Cream of chicken soup |
| 1 cup | Frozen whole kernel corn, thawed |
| ½ cup | Finely chopped onion |
| 1 tablespoon | Worcestershire sauce |
| 2 teaspoons | Chili powder |
| 1 teaspoon | Dried oregano |
| ½ teaspoon | Curry powder |
| ¼ teaspoon | Pepper |
Cook rice in chicken broth until tender and broth is absorbed. Combine the remaining ingredients, stir in rice. Bake in a greased 2-qt casserole dish @ 350 for 30 mins.
Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 11:10:27 +0100 From: Darryl & Kelly Youngblood <ke4hts@...>