Cheesy Mexican Chicken

By kylaroy7

Ingredients

• 6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
• 1/2 cup milk
• 1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
• 1 cup corn chips
• 4-1/2 cups hot cooked long-grain white rice

Details

Servings 6
Preparation time 15mins
Cooking time 55mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 375°F.

PLACE chicken in 13x9-inch baking dish sprayed with cooking spray.

MIX soup, 1 cup cheese, milk and seasoning mix until blended; spoon over chicken. Cover.

BAKE 30 min. Top with chips and remaining cheese; bake, uncovered, 10 min. or until chicken is done (165ºF) and cheese is melted. Serve over rice.