1 3/4 Reduced-Sodium Chicken Broth

2 c. Zeigler Smoked Turkey Breast, chopped

1 (12 oz.) jar Medium Salsa

1 (10 3/4oz.) can Reduced-Sodium Cream of Chicken Soup

1 c. Whole Kernel Corn, drained

1/2 c. Onion, finely chopped

1 T. Worcestershire Sauce

2 tsp. Chili Powder

1 tsp. Oregano

1/4 tsp. Pepper

3/4 c. Cheddar Cheese

Combine rice and chicken broth in a medium saucepan and bring to a boil. Cover, reduce heat and simmer for 20 minutes or until rice is tender. Combine turkey and next 9 ingredients in a bowl; stir in rice. Spoon into 2 quart casserole, cover and bake at 350 degrees for 30 minutes. Sprinkle with cheddar cheese and bake an additional 5 minutes or until cheese is bubbly.