1 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 Hot Sauce
                    1/2 teaspoon dried oregano leaves
                    1/2 teaspoon ground cumin
                    1/4 teaspoon garlic powder

                    1.  Preheat oven to 350ºF.  Combine chicken,
                    tomato sauce, corn, 2/3 cup french fried onions,
                    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.

                    Makes 4 servings.