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Ingredients
- Ingredients
- 4 skinless, boneless chicken breast halves
- 1 (1 ounce) package mild taco seasoning mix
- 5 1/4 cups Swanson® Chicken Stock
- 2 tablespoons butter
- 2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 10 fajita-size flour tortillas (10-inch), cut into 1-inch pieces
- 4 cups shredded Mexican cheese blend
- Hot cooked regular long-grain white rice
Details
Preparation
Step 1
Directions
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.
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 degrees F.
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.
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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