Slow Cooker Cheesy Chicken and Tortillas
Recipe from
Campbell's
Slow-cooking the chicken before shredding makes it especially tender and flavorful...when that chicken is layered with tortillas and cheese, you've got a simple, family-friendly casserole.
Servings:
6
Prep Time:
10 mins
Total Time:
4 hrs 40 mins
Ingredients
-
4skinless, boneless chicken breast halves (about 1 pound)see savings
-
1 pkg.(about 1 ounce) mild taco seasoning mixsee savings
-
5 1/4 cupsSwanson® Chicken Stocksee savings
-
2 tbsp.buttersee savings
-
2(10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)see savings
-
10fajita-size flour tortillas (10-inch), cut into 1-inch piecessee savings
-
4 cupsshredded Mexican cheese blend (about 16 ounces)see savings
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Hot cooked regular long-grain white ricesee savings
Directions
1.
Place the chicken into a 3 1/2-quart slow cooker. Top with all but 2 tablespoons of the taco seasoning. Pour 3 1/2 cups of the stock over the chicken.
2.
Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken.
3.
Heat the oven to 350 degrees F.
4.
Heat the butter in a 3-quart saucepan over medium heat. Stir the remaining taco seasoning, stock and soup in the saucepan. Stir in the chicken.
5.
Layer half of the chicken mixture, tortillas, and cheese in a 3-quart shallow baking dish. Repeat the layer. Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.
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