Quick And Easy Chicken Olé
4 to 5 boneless chicken breast halves
1 can (10 3/4 ounces) condensed cream of chicken soup
3/4 cup chunky salsa or diced tomatoes with green chile peppers
4 cups corn chips
2 cups shredded Monterey Jack cheese or Mexican mixture of cheeses
Arrange chicken breasts in an 11x7-inch baking dish.
Combine the soup with the salsa; pour over chicken breasts.
Top with corn chops and shredded cheese.
Cover and bake in a preheated 350° oven for 45 minutes, or until bubbly and chicken is cooked through.
Pairs Well With
An easy Mexican-style chicken bake with salsa and corn chips.