Crunchy Corn-Chip Chicken - cooking recipe

Ingredients

6 chicken breasts, boneless and skinless
1 (10 3/4 ounce) can condensed cream of chicken soup
2 cups shredded cheddar cheese, divided
1 (1 1/4 ounce) package taco seasoning mix
2 cups barbecue corn chips, crushed

Preparation

Preheat oven to 450 degrees F. Arrange chicken breasts in an ungreased 9x13-inch baking dish; set aside.
In bowl, combine soup, 1 cup of the cheese and taco seasoning; spread over chicken. Bake for 45 minutes. Sprinkle with corn chips and remaining cheese. return to oven and bake until cheese melts, about 5 minutes.
Variations:
1. You can use other chips crackers or even cornflakes. This is a great way to use up stale chips.
2. Use a different flavor of creamy soup. Cream of mushroom would be great. So would a can of creamed corn.
3. Toss some frozen peas, green beans or broccoli into the soup mixture for a veggie boost.
4. For a spicy kick, add a can of canned chili peppers.
5. Instead of chips, top the chicken with some chopped walnuts or almonds for a protein boost.