Tank Cooks Cheesy Mexican Chicken
Thanks to Edward Jordan for the recipe.
Email NJTank99@gmail.com for future episodes.
Ingredients:
- small boneless skinless
- chicken breasts pounded ¼ inch thickness
- 1 can condensed cream of chicken soup
- 1 ½ cups shredded mild cheddar cheese
- ½ cup of milk
- 1 package taco seasoning mix
- 2 cups of tortilla chips
Directions:
- Preheat oven to 375 degrees
- Place chicken in a 13x9-inch baking dish
- Mix soup, 1 cup of cheddar cheese, milk, and taco seasoning mix until blended
- Spoon over chicken
- Top with chips and cover with aluminum foil
- Bake 30 minutes
- Uncover and sprinkle with remaining ½ cup cheddar cheese
- Bake uncovered for an additional 15 minutes or until cheese is melted
