Mexican Chicken

Here is a delicious and easy recipe that is a favorite at our house. I got this recipe from a friend at church years ago and have made it many times since then. It has wonderful flavor and the crunch of the Fritos is a great addition. Here we go ~


6 boneless, skinless chicken breasts
1 can Cream of Chicken soup
2 cups cheddar cheese (divided)
1/2 cup milk
1 pkg. taco seasoning mix
3 cups corn chips

Start with freshly washed chicken breasts. I added a couple of extras for our family –

Place the chicken on a cutting board and pound to 1/4 inch thickness. Even better, get your teenager to do this part – mine had a ball doing this! Place in a 13 x 9 casserole dish –

Mix together soup, 1 1/2 cups of cheese, milk, and seasoning mix –

Spoon over chicken –

Top with chips and cover with foil –

Bake at 375 degrees for 30 minutes. Remove foil and top with remaining 1/2 cup of cheese. Bake uncovered for 10 minutes more or until cheese melts –

Served up with a fresh green salad, it’s a great meal –

Here’s what it looks like when we have salad for dinner at our house (often!). We bring out this supply of dressings, so that everyone can pick their choice for the day – no wonder my refrigerator is always so crowded! –




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