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Mexican Chicken

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Mexican Chicken
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Mexican Chicken

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1½ kg boneless chicken breasts, cut into bite-size pieces
1 cup each: salsa & water
1½ cups instant white rice, uncooked
1 cup canned corn, drained
½ cup Cheez whiz

COMBINE chicken, salsa and water in large skillet. Bring to boil on medium-high heat. Reduce to medium-low; simmer 10min.

STIR in rice and corn. Return to boil. Remove from heat; cover. Let stand 5 min.

ADD Cheez Whiz; stir until well blended.
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