Chicken Rice Casserole

CHICKEN RICE CASSEROLE

6 boneless skinless chicken breast halves (1 1/2 lbs.)
1 Tbsp. canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth
1 1/2 cups frozen corn, thawed
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup slivered almonds, toasted
2 Tbsp. minced parsley

In a large skillet, brown chicken in oil for 4 minutes on each side. Remove and keep warm. In the same skillet, saute peppers, onion, mushrooms and garlic until tender. Stir in the rice, broth, corn, salt and pepper; bring to a boil. Transfer to an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until chicken juices run clear. Sprinkle with almonds and parsley. Makes 8 servings.