Crockpot Taco Chicken Casserole

Crockpot Taco Chicken Casserole

Crockpot Taco Chicken Casserole – This is a hearty meal that can be served anytime and is a great choice for serving during Playoffs, the Super Bowl, or other sports events. This dish is very similar to King Ranch Chicken Casserole, but it has been adapted for cooking in a slow cooker.

Betty may have adapted this from another recipe, but she made it all her own and made it very good tasting to boot!

Crockpot Taco Chicken Casserole

Crockpot Taco Chicken Casserole

Ingredients

  • 10-oz. package corn tortilla chips
  • 3 large half-breasts of chicken, cooked and shredded (I cooked 3 salted chicken breasts in a slow cooker for 4 hours—no water added—and then chopped and shredded them.)
  • 10-oz. can diced tomatoes and green chiles, undrained (Ro-tel brand is quite often used.)
  • 10 ¾-oz. can condensed cream of mushroom soup
  • 10 ¾-oz. can condensed cream of chicken soup
  • 1 cup chicken broth
  • 2/3 cup chopped onion
  • 1 cup finely-shredded Mexican cheese (different varieties of cheese, mixed)
  • 1 cup shredded Monterey Jack cheese

Directions

  1. Place a single layer of corn tortilla chips evenly in the bottom of a slow cooker.
  2. In a large bowl, place cooked chicken, diced tomatoes with green chiles, cream of mushroom soup, cream of chicken soup, chicken broth, and chopped onion.
  3. Stir well to combine.
  4. Spread half of chicken mixture over tortilla chips in slow cooker.
  5. Sprinkle with Mexican cheese and Monterey Jack cheese.
  6. Repeat layers, ending with the cheese.
  7. Cover slow cooker with lid and cook for 2 to 4 hours on HIGH, until cheese is melted and mixture is bubbly.
  8. To serve, ladle Crockpot Taco Chicken Casserole onto serving plates.
  9. Enjoy!

A big thanks to Betty for the handy video and this delicious Crockpot Taco Chicken Casserole recipe. Try it – you’ll like it!

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