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.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 8h40m
Yield 6
Number Of Ingredients 8
Steps:
- 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 degrees 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.
Nutrition Facts : Calories 687.1 calories, Carbohydrate 72.9 g, Cholesterol 99.9 mg, Fat 26.1 g, Fiber 3.8 g, Protein 39 g, SaturatedFat 13.4 g, Sodium 1482.4 mg, Sugar 1.9 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love