Tank Cooks Cheesy Mexican Chicken

Thanks to Edward Jordan for the recipe.

Email NJTank99@gmail.com for future episodes.

Ingredients:
small boneless skinless chicken breasts pounded ¼ inch thickness
1 can condensed cream of chicken soup
1 ½ cups shredded mild cheddar cheese
½ cup of milk
1 package taco seasoning mix
2 cups of tortilla chips

Directions:
1. Preheat oven to 375 degrees

2. Place chicken in a 13x9-inch baking dish

3. Mix soup, 1 cup of cheddar cheese, milk, and taco seasoning mix until blended

4. Spoon over chicken

5. Top with chips and cover with aluminum foil

6. Bake 30 minutes

7. Uncover and sprinkle with remaining ½ cup cheddar cheese

8. Bake uncovered for an additional 15 minutes or until cheese is melted