Cheesy Mexican Chicken

I’ve been bored with our go-to easy baked chicken recipes. After seeing an email from Kraft Foods Tuesday, I searched their site & found this recipe. I did it a little different, so I’ll share what I did.

4 medium-large boneless, skinless chicken breasts
1 pack taco seasoning
1 can cream of chicken soup
1 & 1/2 c cheddar cheese, shredded
1/2 c milk
crumbled tortilla chips

Preheat oven to 375. While that’s warming, place chicken breasts in a dish. I used our favorite 8×11 one.

Mix together taco seasoning, soup, 1 c cheese & milk.

Mixture ready to top the chicken.

Mixture ready to top the chicken.

Pour mixture over the chicken.

Top with tortilla chips. I just crumbled what we had left of a bag & sprinkled a few handfuls over the chicken.

Oven ready

Oven ready

Bake for 30 minutes covered with foil. Top with remaining 1/2 cheese & bake for an additional 10 minutes uncovered. IMG_20130108_203052

I served this is Spanish rice & it was awesome. Very easy & still tasty. We were full on one breast each, so this made enough for two dinners. Score!

One comment

  1. Judy says:

    This recipe sounds like it would be delicious. I am always looking for new recipes to try. Thanks for sharing.

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