Slow Cooker Cheesy Chicken and Tortilla

By dlroos

From Campbell's Kitchen

Ingredients

• 1 1/4 1 1/4 1/4 pounds skinless, boneless chicken breast halves
• 1 1 1 tablespoon chili powder
• 1 1 1 teaspoon ground cumin
• 1 3/4 1 3/4 3/4 cups Swanson® Natural Goodness® Chicken Broth
• 2 2 3/4 98% (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 8 8 1-inch flour tortillas (6-inch), cut into 1-inch pieces
• 2 2 8 cups shredded Mexican cheese blend (about 8 ounces)
• Hot cooked rice

Preparation

Step 1

1. Place the chicken into a 4-quart slow cooker. Sprinkle with the chili powder and cumin. Pour in the broth.

2. Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken.

3. Reserve 1 cup liquid in cooker, adding additional broth, if needed, to make 1 cup. Stir the soup into the cooker. Stir in chicken.

4. Heat the oven to 350°F. Layer half the chicken mixture, tortillas and cheese in a 13x9x2-inch baking dish. Repeat the layers.

5. Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice, if desired.