- 10 mins
Ingredients
- 1 1/4 pounds skinless, boneless chicken breast halves
- 1 package (about 1 ounce) mild taco seasoning mix
- 5 1/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 2 tablespoons butter
- 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 10 flour tortillas (10-inch), cut into 1-inch pieces
- 4 cups shredded Mexican cheese blend (about 16 ounces)
- 2 cups regular long-grain white rice, prepared according to package directions (about 6 cups)
Preparation
Step 1
Place the chicken into a 3 1/2-quart slow cooker. Top with all but 2 tablespoons taco seasoning. Pour 3 1/2 cups broth over the chicken.
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.
Heat the oven to 350°F.
Heat the butter in a 3-quart saucepan over medium heat. Stir the remaining taco seasoning, broth and soup in the saucepan. Stir in the chicken.
Layer half the chicken mixture, tortillas and cheese in a 3-quart shallow baking dish. Repeat the layers. Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.
RECIPE TIPS
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.