An easy Mexican-style chicken bake with salsa and corn chips.
INGREDIENTS:
* 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
PREPARATION:
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.
Serves 4.
