Lunch: Creamy Chicken and Succotash

Ingredients

1 can whole-kernel corn
1 can creamed corn
1 can condensed cream of celery soup
2 c. frozen baby lima beans
1/2 c. 1% lowfat milk
1/2 c. finely chopped red bell pepper
1/2 c. finely chopped scallions
2 tsp. ground cumin
6 skinless, boneless large chicken thighs (about 2 lb)
1/3 c. plain dry bread crumbs
1 tbsp. butter

Instructions

Heat oven to 350 °F. Have a shallow 2-qt baking dish ready.
Mix corn, creamed corn, soup, lima beans, milk, bell pepper, scallions and 11 ⁄2 tsp cumin in baking dish. Arrange chicken on top.
Mix bread crumbs, butter and remaining 1 ⁄2 tsp cumin; sprinkle on chicken.
Bake uncovered 1 hour or until bubbly and chicken is cooked through.
Serve with a green salad.

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