Bacon Cream Cheese Stuffed Chicken with Tortilla Chip Crust
Chicken breasts stuffed with bacon, cream cheese, and mozzarella, baked over creamy soup under a crunchy tortilla chip crust.
Equipment
- 9x13 inch baking dish
- Sharp knife
- Instant read thermometer
- Mixing bowl
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts about 6 ounces each
- 7 ½ oz chive and onion cream cheese softened
- 1 cup shredded mozzarella cheese
- ½ cup cooked bacon crumbles
- 1 can reduced sodium condensed cream of chicken soup 10.5 oz
- 2 cup nacho cheese tortilla chips crushed
Instructions
Cooking
- Make the filling. Preheat the oven to 375 degrees F. Stir the cream cheese, mozzarella, and bacon together in a bowl.
- Stuff the chicken. Cut a pocket into each chicken breast and fill with the cream cheese mixture.
- Assemble. Spread the soup in a greased 9x13 inch dish, add the chicken, and press the crushed chips on top.
- Bake. Bake for 30 to 35 minutes until the chips are golden and the chicken reaches 165 degrees F.
- Rest. Let rest for 5 minutes before serving.
Notes
Substitutions: Use plain cream cheese with chopped chives, and swap in other crushed chips.
Tips: Tent the dish with foil if the chips brown too fast, and check the center with a thermometer.
Storage: Refrigerate for up to 3 days and reheat until steaming hot, at least 165 degrees F.