Chicken Ole

.An easy Mexican-style chicken bake with salsa and corn chips.
•4 to 5 boneless chicken breast halves
•1 can (10 3/4 ounces) condensed cream of chicken soup
•3/4 cup chunky salsa or diced tomatoes with green chile peppers
•4 cups corn chips
•2 cups shredded Monterey Jack cheese or Mexican mixture of cheeses
Arrange chicken breasts in an 11×7-inch baking dish. Combine the soup with the salsa; pour over chicken breasts. Top with corn chops and shredded cheese. Cover and bake in a preheated 350° oven for 45 minutes, or until bubbly and chicken is cooked through.
Serves 4.

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