I'm trying to get away from chicken casseroles made with condensed soup, but I really like this one, so it's going to be a keeper. This bakes at a high temperature, so keep an eye on it, especially near the end of cooking time, so it doesn't burn.
Crunchy Corn Chip Chicken
4-6 boneless, skinless chicken breasts
1 can (10-3/4 oz.) cream of chicken soup
2 c. shredded Cheddar cheese, divided
1-1/4 oz. pkg. taco seasoning mix
2 c. barbecue corn chips, crushed
Arrange chicken in a casserole dish; set aside.
Combine soup, one cup of the cheese and taco seasoning; spread over chicken.
Bake at 450 for 45 minutes. Sprinkle with crushed corn chips and remaining cheese. Return to oven for another 5 minutes until cheese melts.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment