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
  1. Arrange chicken breasts in an 11x7-inch baking dish.
  2. Combine the soup with the salsa; pour over chicken breasts.
  3. Top with corn chops and shredded cheese.
  4. Cover and bake in a preheated 350° oven for 45 minutes, or until bubbly and chicken is cooked through.
  5. Serves 4.
An easy Mexican-style chicken bake with salsa and corn chips.