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Corn chip 'n' chicken bake

  • 10 minutes
  • 50 minutes
  • 4
Corn chip 'n' chicken bake


  • 4 chicken leg and thigh portions
  • 1 onion, peeled and diced
  • 1 green capsicum, diced
  • 400 gram can tomato soup
  • 2-3 tablespoons taco seasoning mix
  • 2 tablespoons chopped jalapeno peppers, optional
  • 200 gram packet corn chips
  • 1 cup grated cheese


  1. Preheat the oven to 180ÂșC.
  2. Brown the chicken, onion and capsicum in a dash of oil in a hot frying pan. Transfer to an ovenproof dish.
  3. Mix together the tomato soup, taco seasonal and jalapeno peppers, if using, and pour over the chicken. Cover with a lid or foil.
  4. Bake in the preheated oven for 40 minutes. Remove from the oven, sprinkle the corn chips and cheese on top and return to the oven for a further 10 minutes or until the chicken is tender. Serve with your favourite greens and accompany with sour cream.

Cooks Tips

- Jazz it up. Whip up an irresistable guacamole to serve alongside the chicken using mashed avocado, a diced small tomato, ground cumin and corainder and chopped fresh coriander. - Jalapeno peppers add an authentic Mexican taste to this dish without the fiery bite of hotter chillies.

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