I've changed the cooking method a bit so that only one skillet is needed and also to keep the chicken from overcooking. Kent made the cheese sauce with the chicken still in the pan and I thought it would be easier to do with the chicken out of the way. For the taco seasoning, I like to make my own (no sugar added; there are plenty of taco seasoning Zaar recipes to choose from, if you would like to make your own.

Only difference I made was to buy thin sliced chicken breast, so it was only 30 minutes total. Brown the chicken in hot oil just to brown the outside well; transfer to a greased 9x13" baking pan.
Because my chicken breasts were much larger than the ones that Kent used, I increased the sauce ingredients a bit.

A couple other things that I changed were to use a lower oven temperature and to add the garlic to the pepper and onion mixture instead of the sauce.

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