Name: Cheesy Chicken and Tortillas Casserole
Prep time: 10 min
Cook time: 9 h
Ingredients: 1 1/4 pound skinless, boneless chicken breast halves; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 3/4 cup Swanson Natural Goodness® Chicken Broth; 2 can Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free); 8 (6-inch) flour tortillas, cut into 1-inch pieces; 2 cup shredded Mexican cheese blend (about 8 ounces); 6 cup hot cooked long grain white rice

Cheesy Chicken and Tortillas Casserole

By: Campbell's Kitchen

2 Comments

Cheesy Chicken and Tortillas Casserole

By: Campbell's Kitchen

Of all the slow cooker chicken casserole recipes, this Cheesy Chicken and Tortillas Casserole is one of the very best! It's so easy to make this slow cooker chicken casserole with tortillas and cheese, you'll wonder where it's been all your life. Once your chicken is cooked and shredded, you will repeatedly layer the cheese, chicken and tortilla in a baking dish and bake to melty cheesy perfection in your oven - much like Mexican enchiladas! Just serve it over rice and enjoy! This dish is ideal as a buffet item for large parties, or for you and your hungry family on any given night.

Serves6

Preparation Time10 min

Slow Cooker Time LOW9 hr

Cooking MethodOven, Casserole

Cooking Vessel Size4-quart

Ingredients

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

Instructions

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.

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

elocin1104 2800379

Nov 07, 2018

This looks like a delicious recipe, but I do not like the fact that you have to finish the casserole in the oven. In my opinion, the whole reason for using the slow cooker is to avoid using the oven! With that in mind, I may try this recipe because it does sound delicious.

Member 3462931

Nov 13, 2015

Is the nutritional value for this recipe available?