Quick Mexican Chicken          
Posted by: Pepper Sat, 29 Jan 2005, at 4:12 p.m.

Ingredients:
4 boneless and skinless chicken-breast halves
1 (11 ounce) can cheddar cheese soup
1 (14 1/2 ounce) can Mexican stewed tomatoes
2 tablespoons finely chopped parsley
2 tablespoons lime or lemon juice
1/4 teaspoon Tabasco sauce
1 cup corn chips, broken up into small pieces

Directions:
Cut the chicken into thin strips. Combine the cheese soup, tomatoes, parsley, lime juice and the Tabasco. Stir well. Stir the chicken into the sauce.

Pour the mixture into a 9-inch baking pan. Sprinkle the chips on top and bake in a preheated 350°F oven 45 minutes, or until the chicken is done. Let sit 5 minutes before serving.

Makes 4 servings.