Friday, October 24, 2008


Easy Mexican Chicken

 6 Chicken Breasts, boneless, skinless
1 can cream of chicken soup
3 cups of Corn chips
1/2 cup milk
1 pkg of taco seasoning
2 cups shredded chedder cheese, divided

 Preheat oven to 375. Place chicken in 9x13 baking pan. Mix soup, 1.5 cups of cheese, milk, and seasoning mix. Spoon over chicken and top with chips. Cover and bake at 375 for 30 minutes. Remove cover, top with the remaining .5 cup of cheese. Bake uncovered for 10 minutes or until cheese is melted.

I made this the other day, I served it with Spanish Rice and Corn. It was super delicious!

No comments: