Quick and Easy Dinner

The other day, I decided to try a new recipe, which is always a challenge with my family. A typical meal at our house consists of constant reminders to "take a bite" and even some tears at times. My (almost) 5 year old can work himself up so much that he will start to gag even without tasting any food. My husband is not a fan of casseroles but I thought this recipe was a borderline casserole so I might be able to pull it off. And, my oldest son has food allergies so meal time can be...interesting. So, far my daughter has been a good eater with no allergies and we pray that everything stays status quo with her. :) Anyway, I got the recipe from 5 Ingredients or Less! by Gooseberry Patch (thanks Mom!). Technically, the recipe is called "Crunchy Corn Chip Chicken" but I actually substituted BBQ Potato Chips. Tegan Reeves is cited as the author of the recipe.

6 Boneless, skinless Chicken Breasts

10 3/4 oz. Can Cream of Chicken Soup

2 Cups Shredded Cheddar Cheese, divided

1-1/4 oz. pkg. taco seasoning

2 Cups Barbecue (corn) potato chips, crushed

Arrange chicken in an ungreased 13" x 9" baking pan; set aside. Combine soup, one cup cheese and taco seasoning ; spread over chicken. Bake at 450 degrees for 45 minutes; sprinkle with chips and remaining cheese. Return to oven; bake until cheese melts, about 5 minutes. Makes 6 servings.

I plan on cutting up the chicken next time so the whole thing has more flavor but the meal was really delicious. I was worried that the chicken soup would be gross with the taco seasoning but it was super yummy! The best part, was that after my son's initial crying about the "yucky chicken", he tried and then THANKED me for making "the bestest chicken ever!" And, even though it was presented in a casserole dish, my hubby had seconds and asked that this be added to our rotation of meals. :)