1 can cream of chicken soup
1/3 c. water
1/3 c. flour
1/4 tsp. pepper sauce
2 lbs. chicken pieces
2 c. finely crushed taco-flavored corn chips
2 tbsp. melted butter

Mix soup, water and hot pepper sauce. Dust chicken with flour, dip in 1/2 cup soup mixture. Roll in chips. Place on rack in shallow baking pan. Drizzle with butter. Bake at 350 degrees F. for 1 hour or until done. Heat remaining sauce; serve with chicken.