Crunchy Corn-Chip Chicken

• 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

1. Preheat oven to 450 degrees F. Arrange chicken breasts in an ungreased 9x13-inch baking dish; set aside.
2. 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.
3. Variations:
4. 1. You can use other chips crackers or even cornflakes. This is a great way to use up stale chips.
5. 2. Use a different flavor of creamy soup. Cream of mushroom would be great. So would a can of creamed corn.
6. 3. Toss some frozen peas, green beans or broccoli into the soup mixture for a veggie boost.
7. 4. For a spicy kick, add a can of canned chili peppers.
8. 5. Instead of chips, top the chicken with some chopped walnuts or almonds for a protein boost.

chicken breasts, condensed cream, cheddar cheese, taco seasoning mix, corn chips

Taken from www.food.com/recipe/crunchy-corn-chip-chicken-463589 (may not work)