Taco Chicken and Rice

I had this meal at a friends house well over 10 years ago. I wish I could give credit to whomever came up with this recipe but I don’t know where it originated.  This is one of the boys most requested meal and Mark loves anything with a Mexican twist.  It’s easy to make and I usually have the ingredients on hand so it’s something I can make in a pinch.  The cheese can be less or more depending on how much cheese you like.

 

Taco Chicken and Rice

6 Boneless, Skinless Breasts of Chicken

2 – 10 1/2 oz cans of Cream of Chicken

2 pkgs Taco Seasoning

1 C Milk

2-4 C Shredded Cheddar Cheese

Tortilla Chips (any brand you prefer)

 

Grease 13 x 9 baking dish.  Lay chicken in dish.

Mix soup, 1/2 C – 1 C Cheese (depending on how cheesy you like it), milk and taco seasoning in bowl.  Pour over chicken.

Crush up a handful of chips and sprinkle over top.

Cover with foil and bake at 375 for 30 minutes.  Uncover and bake 10 minutes longer or until chicken is cooked through.  Top with remaining cheese and put in oven until melted.

Serve over cooked rice.

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