Crunchy Corn-Chip Chicken

• chicken breasts, boneless and skinless↗6
• (10 3/4 ounce) can condensed cream of chicken soup1
• shredded cheddar cheese, divided↗2 cups
• (1 1/4 ounce) package taco seasoning mix1
• barbecue corn chips, crushed↗2 cups

Step-by-step instructions

1. 1

   Preheat oven to 450 degrees F. Arrange chicken breasts in an ungreased 9x13-inch baking dish; set aside.

2. 2

   In bowl, combine soup, 1 cup of the cheese and taco seasoning; spread over chicken. Bake for 45 minutes. Sprinkle with corn chips and remaining cheese. return to oven and bake until cheese melts, about 5 minutes.

3. 3

   1. You can use other chips crackers or even cornflakes. This is a great way to use up stale chips.

4. 4

   2. Use a different flavor of creamy soup. Cream of mushroom would be great. So would a can of creamed corn.

5. 5

   3. Toss some frozen peas, green beans or broccoli into the soup mixture for a veggie boost.

6. 6

   4. For a spicy kick, add a can of canned chili peppers.

7. 7

   5. Instead of chips, top the chicken with some chopped walnuts or almonds for a protein boost.