1 T Vegetable Oil
1 medium onion, chopped (about 1/2 cup)
1/2 tsp chili powder
1 can Campbell's Condensed Fiesta Nacho Cheese soup
2 cans white chunk chicken breast, drained
Heat the oil in the skillet over medium-high heat. Add the onion and the chili powder and cook until the onion is tender. Stir often. Stir the soup, and chicken into the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the taco shells. Top with lettuce and tomatoes.
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