Cheesy Mexican Chicken (Enchilada Style)

No picture of this one. It was gone too fast. I think this will become one of my new go-to meals. It tastes sooo good.

6 small boneless chicken breast halves (you can cook them like this or you can cut them into pieces and cook them)
1 can cream-of-chicken soup
1 1/2 cups cheddar cheese (or any kind of cheese you like)
1/2 cup milk
1 pkg Taco seasoning mix (I used 3 Tablespoons of taco seasoning)
2 cup corn chips (like Fritos)
cooked rice (enough to serve the chicken on top of)

1. Preheat oven to 375. Put chicken in 13x9-inch baking dish.
2. Mix soup, 1 cup cheese, milk and taco seasoning until well blended. Spoon over chicken. Sprinkle with corn chips. Cover with tin foil.
3. Bake 30 minutes. Uncover. Sprinkle remaining 1/2 cup cheese over chips. Bake 10 minutes or until cheese is melted. Serve with rice.