When we are having company over for dinner, this is one of my favorite recipes to pull out. Not only is it really tasty, it super quick to put together. It makes the house smell delicious too. Whenever I make it my husband always walks in and compliments that dinner smells good right away before he ever knows what we are having. There are never any worries about anyone at the table going away hungry because even the four year old twins that never eat anything ask for “more please!”
Check out what they are saying about this recipe over at Group Recipes:
“Easy and Really good. Was perfect for those nights when you don’t want a lot of fuss and cleanup!”
I know that I never want cleanup so this is perfect!
Ingredients
6 boneless skinless chicken breast halves
3 cups corn chips
1 can Campbell’s cream of chicken soup
2 cups shredded Kraft colby or Mexican blend cheese
1 package Old El Paso taco seasoning mix
1/2 cup milk
Instructions
Place chicken in a 13 x 9 baking dish.
Mix soup, 1 1/2 c. cheese, milk, and seasoning mix. Spoon over chicken.
Top with chips;
Cover with aluminum foil.
Bake at 375 for 35 to 40 minutes. Remove cover; top with remaining 1/2 cup cheese.
Bake uncovered, 10 minutes or until cheese is melted.
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Quick Tip: This is tasty with pepper jack cheese.
Thanks again to Group Recipes for this authentic Mexican recipe.
