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Categories:Viewed: 70 - Published at: 7 months ago
Ingredients
- 1 (20 ounce) package frozen skinless, boneless chicken breast halves
- 3 (10.75 ounce) cans condensed cream of chicken soup
- 1 (16 ounce) container sour cream
- 1 (1 pound) loaf Mexican-style processed cheese (such as Velveeta(R)), cut into cubes
- 1 (16 ounce) package corn chips
Method
- Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and shred.
- Mix cream of chicken soup, sour cream, and cheese cubes in a microwave-safe glass or ceramic bowl. Heat in the microwave in 3 minute intervals, stirring after each intervals, until the cheese is melted and the mixture has a smooth consistency. Add shredded chicken breast to chicken soup mixture and microwave for 2 minutes.
- Pour corn chips into a large shallow bowl or serving dish. Pour hot chicken mixture over chips.
