Salsa Chicken Bake

• 1 pound Boneless, Skinless Chicken Breasts
• 1 can (large) Peeled Tomatoes
• 1 envelope Onion Soup Mix
• 1 dash Red Pepper Flakes, to taste
• 1/2 bags Tortilla Chips, Preferably Low Salt
• 1 bag Shredded Mexican Style Cheese(s), Divided

1. Preheat oven to 350 degrees F.
2. In a blender, combine peeled tomatoes, onion soup mix and red pepper flakes.
3. Pour 1 cup of the sauce into the bottom of a 9 x 12 glass brownie pan to cover the bottom.
4. Place chicken breasts across the bottom of the pan.
5. Grab handfuls of chips and crunch them up with your hands, forming a layer to cover the chicken breasts (men always ask for more chips!).
6. Pour remaining sauce over chicken to cover.
7. Cover chicken with 1/2 bag of shredded cheese, reserving the second half of the bag.
8. Place in the preheated oven for 20 minutes.
9. Then turn oven up to 375 degrees F and add remaining cheese.
10. Bake for an additional 15 minutes or until chicken is done.
11. To stretch this recipe, serve with flour tortillas and yellow rice.

chicken breasts, tomatoes, onion soup mix, red pepper, tortilla chips, mexican style

Taken from tastykitchen.com/recipes/main-courses/salsa-chicken-bake/ (may not work)