6 large chicken thighs
1 can of Progresso Creamy Mushroom Soup (18-oz) (gluten free)
1 1/2 c plus 1/2 c shredded cheddar cheese
1.25 oz package of taco seasoning
1/2 c milk
2 cups of crushed crackers (used Blue Diamond Nut Thins Country Ranch) (gluten free)
Preheat oven to 375 degrees. Place chicken in an 8x11 baking dish. In a medium bowl, stir together the soup, 1 1/2 cups of cheese, taco seasoning, and milk. Spoon the mixture over the chicken. Sprinkle with crushed crackers. Cover the pan with foil and bake the casserole at 375 degrees for 40 minutes. Remove foil and sprinkle the casserole with the remaining 1/2 cup of cheese. Return the dish to the oven to bake for 10 minutes more, or until cheese has melted.
**Rice would be an excellent side dish to soak up the yummy soupy goodness of the sauce.
Recipe courtesy: Carmen O of Georgia