Salsa Verde Chicken Casserole

This recipe belongs to Taste of Home.  They created the recipe (as far as I know) and the photo I have included in this post.  I am reposting here for brevity and self-reference.

Salsa Verde Chicken Casserole

TOTAL TIME: Prep/Total Time: 30 min.       MAKES: 6 servings

Ingredients

• 2 cups shredded rotisserie chicken
• 1 cup (8 ounces) sour cream
• 1-1/2 cups salsa verde, divided
• 8 corn tortillas (6 inches)
• 2 cups chopped tomatoes
• 1/4 cup minced fresh cilantro
• 2 cups (8 ounces) shredded Monterey Jack cheese
• Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves

Directions

1. Combine the chicken, sour cream and 3/4 cup salsa in a small bowl. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish.
2. Layer with half of the tortillas and chicken mixture; sprinkle with the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.
3. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with remaining salsa and, if desired, optional toppings. Yield: 6 servings.

Slow Cooker "Crack" Chicken (cheesy ranch chicken)

This recipe belongs to the cool blog Cookies and Cups  I am reposting here for brevity and my own reference.  Their post is way more informative and fun.  They created all photos and (as far as I know) the recipe itself.  You should check it out at the link above.

Slow Cooker Cheesy Ranch Chicken

 

Author: Cookies & Cups

Serves: serves 6

INGREDIENTS

• 2 lbs boneless chicken breasts
• 2 (8 oz) blocks cream cheese
• 2 (1 oz) packets dry Ranch seasoning
• 8 oz bacon, cooked crisply and crumbled

INSTRUCTIONS

1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
4. Add in crumbled bacon and stir to incorporate.
5. Serve warm.