Family size can of cream of chicken soup Can of Rotel Milk (enough to fill the family size can of soup) 4 cups shredded cheese (I use colby jack cheese) minced onions (if desired) 5 chicken breasts 12 corn tortillas (yellow or white) non stick cooking spray 13 x 9 in pan (I always use a glass pyrex dish)
Boil chicken until cooked thoroughly. Chop into bite size pieces. Preheat oven to 425 degrees. Mix Rotel, Cream of Chicken soup and milk in a 2 qt pan and heat until soup is not chunky anymore. Heat tortillas for 30 seconds in microwave. Coat bottom and sides of pan with non stick spray. Use 6 tortillas to layer bottom of pan. On top of tortillas use half of the chicken to make a layer, half of onions on top of chicken if desired. Use half of the cheese to layer on top of the onions and chicken, then use half of the soup mix to coat the chicken/onions/cheese. Make an additional layer with the tortillas, then chicken, onions and cheese. Use remaining soup mix on top and then cover with aluminum foil. Bake at 425 for 35-40 minutes. Let cool for 10 minutes. Serve with tortilla chips, sour cream, salsa, and jalapenos.
This serves a large family...(and you can also half the recipe for a smaller family using a normal size can of soup, 3 chicken breasts, and your desired amount of cheese and onions.)
I don't think it would work in a crockpot...maybe. I've never attempted it like that...always in a 13x9 glass dish. (or a pyrex type dish) I don't know how you would alternate the cook times is the only reason I would be hesitant. But the casserole is delish. My kids even love it. : )
I feel like a dummy for just answering this now, but I usually boil the breasts when they are frozen and it takes roughly 20 min. I just keep an eye on them and when it starts to be a rolling boil I turn the heat down so its gently boiling. I try and check on them a few times while they are cooking so they don't get over cooked though. : )
