Cheesy Mexican Chicken Recipe

  • 6 boneless, skinless chicken breast halves (1 1/2 lbs pounded to 1/4 inch thick (small)
  • 1 condensed cream of chicken soup (1 cup 10 3/4 ounce )
  • 1 1/2 cups shredded mild cheddar cheese (divided)
  • 1/2 cup Milk
  • 1 package taco seasoning mix (1 1/4 ounce pkg)
  • 2 cups corn chips
  • 4 1/2 cups cooked white rice
Preheat oven to 375°. Place chicken in 13" x 9" baking dish. Mix soup, 1 cup of cheese, milk and seasoning mix until well blended; spoon over chicken. Top with chips. Cover. Bake 30 minutes. Sprinkle with remaining 1/2 cup of cheese. Serve over rice.
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