Cheesy Mexican Chicken

Cheesy Mexican Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 6

    small boneless skinless chicken breast halves (about 1-½ lb.), pounded to ¼-inch-thickness

  • 1

    can (10-¾ oz.) condensed cream of chicken soup

  • 1-½

    cups KRAFT Shredded Mild Cheddar Cheese, divided

  • ½

    cup milk

  • 1

    pkg. (1-¼ oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

  • 2

    cups corn chips

  • 4-½

    cups cooked rice


PREHEAT oven to 375°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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