Flash Roasted Crispy Ranch Chicken

• 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
• 12 cup milk
• 1 (1 ounce) envelope ranch dressing mix
• 4 boneless skinless chicken breast halves (about 1 lb)
• 1 12 cups finely crushed tortilla chips
• 2 tablespoons butter or 2 tablespoons margarine, melted

1. In shallow dish mix soup, milk and dressing mix.
2. Reserve 1 cup for sauce.
3. Dip chicken into soup mixture.
4. Coat with tortilla chips.
5. Place chicken on greased baking sheet.
6. Drizzle with butter.
7. Bake at 400F for 20 minutes or until chicken is no longer pink.
8. In small saucepan, over medium heat, heat reserved soup mixture to a boil.
9. Serve with chicken.

campbells cream, milk, ranch dressing, chicken breast halves, tortilla chips, butter

Taken from www.food.com/recipe/flash-roasted-crispy-ranch-chicken-429921 (may not work)