Crunchy Corn-Chip Chicken
Ready In: 55 mins
Serves: 6
Ingredients
- 6 chicken breasts, boneless and skinless
- 1 (10 3/4ounce) can condensed cream of chicken soup
- 2 cups shredded cheddar cheese, divided
- 1 (1 1/4ounce) package taco seasoning mix
- 2 cups barbecue corn chips, crushed
Directions
- Preheat oven to 450 degrees F. Arrange chicken breasts in an ungreased 9x13-inch baking dish; set aside.
- In bowl, combine soup, 1 cup of the cheese and taco seasoning; spread over chicken. Bake for 45 minutes. Sprinkle with corn chips and remaining cheese. return to oven and bake until cheese melts, about 5 minutes.
- Variations:
- 1. You can use other chips crackers or even cornflakes. This is a great way to use up stale chips.
- 2. Use a different flavor of creamy soup. Cream of mushroom would be great. So would a can of creamed corn.
- 3. Toss some frozen peas, green beans or broccoli into the soup mixture for a veggie boost.
- 4. For a spicy kick, add a can of canned chili peppers.
- 5. Instead of chips, top the chicken with some chopped walnuts or almonds for a protein boost.
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