Cheesy Mexican Chicken
With its crunchy corn chips, this Cheesy Mexican Chicken is great served over rice.
- 6 boneless skinless chicken breast halves or chicken thighs
- 1 can 10.75 oz condensed cream of chicken soup
- 1 package taco seasoning mix
- 8 oz. mild cheddar or colby jack shredded cheese
- 1/2 cup milk
- 3 cups corn chips
Preheat oven to 375 degrees F.
Place chicken in a 13 x 9 inch baking dish.
Mix soup, taco seasoning, half of the cheese, and milk; spoon over chicken.
Top with chips and cover with foil.
Bake for 30 minutes; remove cover, add remaining cheese.
Bake uncovered for an additional 10 minutes.
Serve with rice.