Cheesy Mexican Pasta
INGREDIENTS:
6 Boneless skinless chicken
-breast halves; (about 2
-pounds) pounded to 1/4"
-thickness
1 cn Cream of chicken soup;
-condensed, (10 3/4 ounce)
2 c Kraft? Natural Mild Cheddar
-Cheese (8 oz.); shredded,
-divided
1/2 c Milk
1 pk Taco seasoning mix; (1 1/4
-ounce)
3 c Corn chips
6 Boneless skinless chicken
-breast halves; (about 2
-pounds) pounded to 1/4"
-thickness
1 cn Cream of chicken soup;
-condensed, (10 3/4 ounce)
2 c Kraft? Natural Mild Cheddar
-Cheese (8 oz.); shredded,
-divided
1/2 c Milk
1 pk Taco seasoning mix; (1 1/4
-ounce)
3 c Corn chips
Place chicken in 13 X 9" baking dish. Mix soup, 1 1/2 cups cheese, milk and seasoning mix. Spoon over chicken. Top with chips; cover. Bake at 375?F for 30 minutes. Remove cover; top with remaining 1/2 cup cheese. Bake, uncovered, 10 minutes or until cheese is melted. Serve with rice.
Mastercook formatted for your cooking pleasure by Pamela Creeden (creedenites@sprintmail.com)
Mastercook formatted for your cooking pleasure by Pamela Creeden (creedenites@sprintmail.com)