Snappy Southwest Chicken
|Canned tomatoes and green chilies||20 Ounce (2 Can)|
|Diced zucchini||1 Cup (16 tbs)|
|Canned whole kernel corn||7 Ounce, drained (1 Can)|
|French fried onions||1 1⁄3 Cup (21.33 tbs), divided|
Preheat oven to 400°F.
Combine tomatoes and green chilies, zucchini, corn, chili powder and 2/3 cup French Fried Onions in 2-quart oblong baking dish.
Arrange chicken over tomato mixture.
Spoon a few tablespoons of mixture over chicken.
Bake, uncovered, 30 minutes or until chicken is no longer pink in center.
Stir vegetables around chicken.
Sprinkle chicken with remaining 2/3 cup onions.
Bake 1 minute or until onions are golden.