Flash Roasted Crispy Ranch Chicken

• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup milk
• 1 (1 ounce) envelope ranch dressing mix, I use Hidden Valley
• 1 lb boneless skinless chicken breast half, about 4
• 1 1/2 cups tortilla chips, finely crushed
• 1 -2 tablespoon margarine or 1 -2 tablespoon butter, melted

1. In a shallow dish mix soup, milk and dressing mix.
2. Reserve 1 c for sauce.
3. Dip chicken into soup mixture ( I let marinate over night, but not necessary).
4. Coat with tortilla chips.
5. Place chicken on a greased baking sheet.
6. Drizzle with margarine or butter.
7. Bake at 400 degrees F for 20 min or until chicken is no longer pink.
8. In a small saucepan over med heat, heat reserved soup mixture to a boil.
9. Serve over or with chicken.

cream of chicken soup, milk, ranch dressing, chicken breast, tortilla chips, margarine

Taken from www.food.com/recipe/flash-roasted-crispy-ranch-chicken-362384 (may not work)