A hearty and tasty Tex-Mex casserole with soft chicken, creamy sauces, diced tomatoes with green chilies, and a layer of crunchy cheddar cheese and corn flakes on top.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 can 10
- 5 oz cream of chicken soup
- 1 can 10
- 5 oz cream of mushroom soup
- 1 can 10 oz diced tomatoes with green chilies, drained
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 cup crushed corn flakes
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions:
Put chicken breasts at the bottom of a slow cooker
Add chicken broth, diced tomatoes with green chilies, onion, bell pepper, sour cream, garlic, chili powder, cumin, salt, and pepper to a bowl
Then add cream of chicken soup and cream of mushroom soup
Mix well
Add the mix to the slow cooker with the chicken breasts
When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours
Put crushed corn flakes and shredded cheddar cheese on top of the chicken mixture about 30 minutes before you serve it
Put the lid on top and cook until the corn flakes are golden brown and the cheese melts
Enjoy while hot
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