Prep time: 15 mins
Total time: 55 mins
Makes: 6 servings
Ingredients:
-6 sm. Boneless skinless chicken breast havles
-1 can cream of chicken soup
-1 & 1/2 C. cheddar cheese
-1/2 C. milk
-1 pkg. taco seasoning mix
-2 C. Fritos corn chips
-4 & 1/2 C. cooked rice
Directions:
-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 over rice.
A few things I did differently:
-Used chicken tenderloins because that is what I had on hand.
-Added a 1/2 C. salsa to the mixture before pouring it over chicken.
-Served it over Mexican rice instead of white rice.
-Topped it with a little lettuce, tomato, and sour cream; delish!
Original recipe can be found here.
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