Slow Cooker Cheesy Chicken & Tortillas

By mamacasma

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.

Ingredients

• 4 skinless, boneless chicken breast halves (about 1 pound)
• 1 package (about 1 ounce) mild taco seasoning mix
• 5 1/4 cups Swanson® Chicken Stock
• 2 tablespoons butter
• 2 (10 3/4 ounces each) 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 (about 16 ounces)
• Hot cooked regular long-grain white rice

Details

Servings 6

Preparation

Step 1

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°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.