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.
cost per recipe: $14.87
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
tablespoon chili powder
teaspoon ground cumin
cups Swanson® Natural Goodness® Chicken Broth
cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
flour tortilla (6-inch), cut into 1-inch pieces
cups shredded Mexican blend cheese (about 8 ounces)
cups hot cooked long grain white rice
Place the chicken into a 4-quart slow cooker. Sprinkle with the chili powder and cumin. Pour in the broth.
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.
Reserve 1 cup liquid in cooker, adding additional broth, if needed, to make 1 cup. Stir the soup into the cooker. Stir in chicken.
Heat the oven to 350°F. Layer half the chicken mixture, tortillas and cheese in a 13x9x2-inch baking dish. Repeat the layers.
Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.