Recipe by Campbell's Kitchen
"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."
Watch video tips and tricks
skinless, boneless chicken breast halves
1 (1 ounce) package
mild taco seasoning mix
5 1/4 cups
Swanson® Chicken Stock
2 (10.75 ounce) cans
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
fajita-size flour tortillas (10-inch), cut into 1-inch pieces
shredded Mexican cheese blend
Hot cooked regular long-grain white rice
Very good as is, but next time I will add black beans. I cooked this in a glass 8x8 dish, but it bubbled over, so of course i will be using a different casserole dish next time as well, but an over all hit with every member of my family. Will definitely be put in our monthly rotation.
Chicken was great however I didn't care for the tortillas in it and I didn't want to serve it on rice with the tortillas in it. If I make it again I wouldn't add the tortillas and serve it on rice or just put the chicken in whole tortillas. I did add Rotel and green onion as others suggested.
I made it and it was great but I have one question... it is unclear whether you add the broth that was used to cook the chicken in back into the final pot. I did and it made A LOT. Serves more than 6. The next time I make it, I will try not adding that back in and see what happens.
Super yummy comfort food. Just watch the salt. Would be best with low sodium taco seasoning and low sodium soup.
I think this recipe is a great base to experiment with. I knew that I'd find it bland as written, so I made a few changes. I sauteed some onion and garlic in the butter. Then added a cup of salsa, a can of black beans, and some green chilis. I then reduced the amount of chicken broth substantially. I was happy with the results, especially the leftovers. Next time I'll skip the small can of green chilis and instead add roasted poblano peppers, cilantro, and some cayenne pepper.
This recipe was really good. It made a huge amount. I made it in one of those large foil pans. I drained a can of Rotel and added that to the top before the last layer of cheese. I also added black beans. The next time I make it, I will add some garlic to the sauted butter and maybe a few peppers.
Tasty but a little too moist. Next time I'll cut down on the liquid.
Good. I cooked the chicken on the stove in order to prepare it sooner. I halved the cheese and it was still very cheesy. I added green peppers which helped, but next time I will try adding more veggies to make it a more rounded dish. (Perhaps mushrooms/onions/more peppers?)
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Cheesy Chicken and Tortillas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 452
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This one-pot Mexican classic is easy and packed with flavor.
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
Chicken broth and stock are heavy hitters for your holiday feast.