Crockpot Chicken and Tortilla Casserole Recipe

Crockpot Chicken and Tortilla Casserole Recipe

4 chicken breast fillets; cut into bite-size pieces
1 canned “cream of chicken” soup
2 Tbsps of tapioca (quick-cooking)
1 pc of onion (medium); minced
1.5 c of Cheddar cheese; shredded
1/4 c of black pitted olives; sliced
1 dozen of corn tortillas; torn into bite-sized pieces
1/2 c of green chili salsa
1 tsp of butter – for greasing

Grease the crockpot with butter. Meanwhile, combine chicken, cream of chicken soup, quick-cooking tapioca, and chili salsa in a bowl. Mix well. Set aside.

Layer 1/3 of the tortillas on the bottom of the crockpot. Evenly spread a third of the chicken soup mix on top of the tortilla layer.

Top this with a third of the chopped onions, followed by a third of the cheese. Make these layers ’til you end with cheese. Sprinkle the last layer with olives. Cover with lid. Set heat to low. Cook for 6-8 hours.

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