Wednesday, January 13, 2010

Cheesy Mexican Chicken

When Adam was growing up, his mom always made him and his brother suggest one thing they would like to have for dinner every week. Apparently, without fail, his brother would ask for this every single week.

Cheesy Mexican Chicken


6 boneless, skinless chicken breasts
1 can condensed cream of mushroom soup
1 (8 oz) pkg shredded cheddar cheese
1/2 cup milk
1 packet taco seasoning mix
3 cups corn chips


1. Preheat oven to 375 degrees. Place chicken in a single layer in a 9x13 baking dish.

2. In a small bowl, combine soup, 1 1/2 cups of the cheese, milk and taco seasoning. Spoon over chicken. Top with chips.

3. Cover with foil and bake for 30 minutes. Remove foil and top with remaining cheese. Bake, uncovered, for another 10 minutes or until cheese is melted.

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