pound boneless skinless chicken thighs, cut into strips
2
cans (8 ounces each) tomato sauce
1
can (11 ounces) Mexican-style corn kernels, drained
1-1/3
cups French's® French Fried Onions, divided
2
tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
1/2
teaspoon dried oregano leaves
1/2
teaspoon ground cumin
1/4
teaspoon garlic powder
Prep Time
10 minutes
Cook Time
35 minutes
1. Preheat oven to 350°F. Combine chicken, tomato sauce, corn, 2/3 cup French Fried Onions, Frank's RedHot Sauce and seasonings in lightly greased 2-quart baking dish. Stir until chicken is well coated.
2. Bake, uncovered, 30 minutes or until chicken is no longer pink and sauce is hot. Stir. Top with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden. Serve with hot cooked rice, if desired.
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