Title: Chicken with Corn and Tomatoes
Categories: Entree Poultry Vegetable Lowcal
Yield: 4 Servings

4		Chicken breasts, skinned
1	cn	Campbells Golden Corn Soup
8	oz	Stewed tomatoes, cut up
1	ts	Chili powder
1/4	ts	Garlic powder
		Rice for four people

================================= DIRECTIONS =============================

1. In a skillet over medium-high heat, add 1 tablespoon hot oil.

2. Cook chicken 10 minutes or until browned. Remove from heat, set aside and spoon off fat.

3. Stir in remaining ingredients and heat to boiling.

4. Return the chicken breasts to skillet; reduce heat to low.

5. Cover; simmer 5 minutes or until chicken is no longer pink.

6. Serve over rice, if desired.

Note: I tried this stuff 2 weeks ago and thought it was really great. My darlin' "lung plumber" prepared this for me. It's simple and quick. She got the recipe off a can of Campbell's Golden Corn Soup. But, you can use creamed corn and it's just as good. You could even add some red and green bell peppers to it also. Jeeez, there's so much you can do to this recipe that it's pathetic.

From Bob Hogan, LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005

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