Cheesy Mexican Chicken

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Serves: 6


6 small boneless skinless chicken breast halves, pounded to 1/4-inch-thickness
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups KRAFT Shredded Mild Cheddar Cheese
1/2 cup milk
1 (1.25 ounce) package TACO BELL HOME ORIGINALS Taco Seasoning Mix
2 cups corn chips
4 1/2 cups cooked MINUTE White Rice


Preheat oven to 375 degrees F. Place chicken in 13x9-inch baking dish.
Mix soup, 1 cup of the cheese, milk and seasoning mix until well blended; spoon over chicken. Top with chips; cover.
Bake 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, an additional 10 minutes or until cheese is melted. Serve with rice.

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