Cheesy Mexican Chicken

This is SO good! (Goodness, do I say that a lot?) This is a Kraft recipe, though I tweaked it a bit. It's easy and so scrumptious. Serve over white or brown rice. Serves 6.

Cheesy Mexican Chicken

6 boneless skinless chicken breast halves
1 10-oz can cream of chicken soup
2 c shredded cheese
1/2 c milk
1 pkg taco seasoning
2 c corn chips or tortilla chips, slightly crushed
chopped cilantro, optional
dollop of  sour cream, optional

1. Preheat oven to 375 degrees. Lightly grease bottom of 9x13 baking dish.
2. Place chicken breast halves between plastic wrap and pound with mallet to 1/4-inch thickness.
3. Add soup, 1 cup of the cheese, milk, and taco seasoning to a medium bowl; mix until well blended. Spoon over chicken. Top with chips and cover.
4. Bake 30 minutes. Sprinkle with remaining 1 cup cheese and bake, uncovered, an additional 10 minutes, or until cheese is melted and chicken is no longer pink. Serve over rice. Top with chopped cilantro and a dollop of sour cream, if desired.