Vegetable cooking spray
4 (6 oz.) skinned chicken breast halves
1 c. diced lean cooked ham
1 c. diced onion
4 lg. cloves garlic, sliced
1 c. diced sweet red pepper, divided
1 c. sliced green onions, divided
2 (10 1/2 oz.) cans ready-to- serve, no-salt-added chicken broth
1 (8 oz.) can no-salt-added tomato sauce
1/2 tsp. salt
1/4 tsp. red pepper
3/4 tsp. liquid smoke
1 bay leaf
1 3/4 c. long-grain rice, uncooked

Coat a Dutch oven with cooking spray; place over medium heat until hot. Add chicken, meat side down; cover and cook 15 minutes. Turn chicken, and add ham; cover and cook 15 minutes. Remove chicken from Dutch oven, and let cool. Add onion, garlic, and half each of sweet red pepper and green onions; saute until crisp-tender. Stir in chicken broth and remaining ingredients.

Bring to a boil; cover, reduce heat, and simmer 20 minutes. Remove chicken from bone; shred. Add chicken and reserved sweet red pepper and green onions; toss gently, and cook until thoroughly heated. Remove bay leaf. Yield: 8 cups, 395 calories per 1 1/4 cup serving.