This might just be one of my most favorite ways to cook my chicken and flavor it! I hope you enjoy it too!
Cheesy Mexican Chicken
6 Chicken Breast, Boneless, Skinless
1 can cream of chicken soup
3 cups corn chips
1/2 cup milk
1 pkg taco seasoning mix
2 cups shredded cheddar cheese, divided
Place the chicken in a 9x13 baking pan. Mix the soup, 1 1/2 cups of the cheese, milk and seasoning mix. Spoon over the chicken and top with the chips. Cover and bake in a 375℉ for 30 minutes. Remove cover, top with remaining 1/2 cup of cheese. Bake uncovered 10 minutes or until the cheese is melted.
Deni's Tips:: Because I tend to buy plumper chicken breasts, I only do 4 breasts, but I cut them in half to make the portions smaller! Also, when I do the chips, I use fritos, that is my personal favorite, but I also crumble them, it makes it more like a crumb consistency and it makes it easier to eat them, with out these big chips in your mouth. I normally serve this with rice or mashed potatoes and a veggie.
I hope you enjoy this!!!!
2 days ago
3 comments:
That sounds really, really good!
hi there denise...what a yummy looking recipe~ i'm always looking for new ones...
and....thanks again for stopping by the lylah blog and leaving such a sweet comment...
blessings on you and your precious fam. lylah
Hi Denise. I found you on Blissfully Domestic. Your chicken sounds wonderful. I make a casserole that's similar. I'll have to try your recipe some time!
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