Crunchy Corn-Chip Chicken

Recipe by Lorraine of AZ
READY IN: 55mins


  • 6
    chicken breasts, boneless and skinless
  • 1
    (10 3/4 ounce) can condensed cream of chicken soup
  • 2
    cups shredded cheddar cheese, divided
  • 1
    (1 1/4 ounce) package taco seasoning mix
  • 2
    cups barbecue corn chips, crushed


  • 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.