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Wednesday, January 13, 2010

Easy Cheesy Mexican Chicken

The name says it all! This is a delicious Mexican dinner that is sure to please!


6 small boneless skinless chicken breast halves (about 1-1/2 lb.), pounded to 1/4-inch-thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
1/2 cup milk
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 cups corn chips
4-1/2 cups cooked rice

PREHEAT oven to 375°F. Place chicken in 13x9-inch baking dish.

MIX soup, 1 cup of the cheese, milk and seasoning mix until well blended; spoon over chicken. Top with chips; cover.

BAKE 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, an additional 10 minutes or until cheese is melted. Serve with rice.

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