Add taco seasoning, corn chips and cheese to this Mexican chicken and say adios to ho-hum. Melty, crunchy, south-of-the-border flavours top rice for this future family fave.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 small boneless skinless chicken breasts (1-1/2 lb./675 g), pounded to 1/4-inch thickness
1 can (10 fl oz/284 mL) low fat condensed cream of chicken soup
1-1/2 cups Cracker Barrel Shredded Old Cheddar Cheese, divided
1/2 cup milk
1 pkg. (35 g) 30%-less-sodium taco seasoning mix
1 cup corn chips
4 cups hot cooked long-grain white rice
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How do I make it ?
Heat oven to 375°F.
Place chicken in 13x9-inch baking dish sprayed with cooking spray.
Mix soup, 1 cup cheese, milk and seasoning mix until blended; spoon over chicken. Cover.
Bake 30 min. Top with chips and remaining cheese; bake, uncovered, 10 min. or until chicken is done (165ºF) and cheese is melted. Serve over rice.
Kraft Kitchen Tips!
Prepare using your favourite Cracker Barrel Shredded Cheese.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 7 g
Cholesterol 90 mg
Sodium 710 mg
Carbohydrate 42 g
Fibre 1 g
Sugars 2 g
Protein 36 g
6 servings, 1/6 recipe (308 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.