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Submitted by: Lynn Long from Greensboro, NC
Originally shared on the web 03/27/2020

4 boneless, skinless chicken breasts, flattened to 1/2-inch thick
10-3/4 oz. can cream of chicken soup
3/4 c. milk
1-oz. pkg. taco seasoning mix
8-oz. pkg. shredded sharp Cheddar cheese
6-oz. pkg. corn chips
cooked brown rice

Arrange chicken in a 13"x9" baking pan coated with non-stick vegetable spray. In a bowl, combine soup, milk, taco seasoning and cheese; spoon over chicken. Top chicken with corn chips; cover with aluminum foil. Bake at 350 degrees for 50 minutes, or until chicken juices run clear when pierced. Serve with cooked rice. Makes 4 servings.