| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
|
6 |
Servings |
INGREDIENTS
| 6 |
|
Boneless Chicken Breasts |
| 2 |
tb |
Olive Oil |
| 2 |
cn |
Cream of Chicken Soup |
| 2 |
cn |
Water |
| 1/2 |
pk |
Taco Seasoning Mix |
| 1 |
c |
Cheddar Cheese; grated |
| 1 |
|
Bag Plain Tortilla Chips |
INSTRUCTIONS
At the end of each month, The Cook and Kitchen Staff select some of the
best recipes sent to Recipe-a-Day and post them to the entire membership.
Today's offering is from Recipe-a-Day member StarzShine and it may help you
decide what to do with your chicken dinner tonight!
Thank you to all Recipe-a-Day members who took the time to send in a
recipe. We're just sorry we won't have an opportunity to publish them all!
Warm olive oil in a large skillet over medium heat and brown chicken
breasts for about 8 to 10 minutes on each side.
Meanwhile, combine soup, water, taco seasoning, and 1/2 of the shredded
cheese in a large mixing bowl.
Place the browned Chicken into a 9-inch by 13-inch ovenproof baking dish
and pour the soup mixture over the chicken.
Slightly open one corner of the tortilla chips and crumble the chips in
their bag, then spread evenly over the chicken and soup mixture.
Bake uncovered in a pre-heated 350-F degree oven for 45 minutes.
Sprinkle the remaining cheese over the tortilla chips, and continue to bake
until the cheese is melted.
Serve with rice and a salsa garnish.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on May 25, 1998
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