Chicken-Broccoli-Corn Bake

Chicken-Broccoli-Corn Bake

3 cups frozen broccoli (thawed)

1 cup frozen whole kernel corn (thawed)

2 full cups diced cooked chicken breast

1 can 98 percent fat-free cream of chicken soup

1 cup cream style corn

1/2 cup minced onion

1 teaspoon dried parsley flakes

1/8 teaspoon pepper

Salt to taste

10 Ritz reduced-fat crackers made into crumbs

1/4 cup light cheddar cheese

1/2 cup sautéed mushrooms (optional)

Preheat oven to 350 degrees Fahrenheit. Spray 8-inch-by-8-inch pan with butter-flavored cooking spray. Combine broccoli, whole-kernel corn and chicken. Add chicken soup, cream-style corn, onion, parsley flakes, pepper and salt. Mix well.

Spread in pan. Top with cheese and cracker crumbs. Spray top with butter-flavored spray.

Bake 35 to 40 minutes.

Makes six servings.

Each serving contains 265 calories, 4g fat, 4g fiber.