1 cup salsa (or picante sauce)
1 package taco seasoning (or about 1/4 cup)
1 can cream of mushroom soup
1/2 cup reduced fat sour cream
Place chicken in slow cooker or Pampered Chef stoneware combo. In a bowl, mix taco seasoning, salsa, soup and sour cream together. Pour over chicken. Cook on Low in the slow cooker or at 275 degrees in the stoneware combo for several hours until done. I did mine in the oven and it took about 4 1/2 hours. About 1 hour before it is completely done, shred the chicken, mix it all together and put back in oven to finish.
You can serve this in a flour tortilla, over a baked potato or over rice. I am betting you could make a yummy quesadilla with this, too. Perhaps even have it as a sandwich on a bun. Very tasty.
Makes 6 servings
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 234.7
- Total Fat: 6.1 g
- Cholesterol: 74.9 mg
- Sodium: 1,245.3 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.3 g
- Protein: 28.0 g
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| in a flour tortilla |
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| served over a baked potato |
Looks really yummy!
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