Slow Cooker Cheesy Chicken and Tortillas

Place the chicken into a 3 1/2-quart slow cooker. Top with all but 2 tablespoons of the taco seasoning. Pour 3 1/2 cups of the stock over the chicken. Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken. Heat the oven to 350 degrees F. Heat the butter in a 3-quart saucepan over medium heat. Stir the remaining taco seasoning, stock and soup in the saucepan. Stir in the chicken. Layer half of the chicken mixture, tortillas, and cheese in a 3-quart shallow baking dish. Repeat the layer. Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice. Using Campbell's Cream of Chicken Soup: Vitamin A 39%DV, Vitamin C 1%DV, Calcium 104%DV, Iron 44%DV Using Campbell's 98% Fat Free Cream of Chicken Soup: Calories 1316, Total Fat 61g, Saturated Fat 30g, Cholesterol 208mg, Sodium 3842mg, Total Carbohydrate 115g, Dietary Fiber 8g, Protein 74g, Vitamin A 41%DV, Vitamin C 1%DV, Calcium 104%DV, Iron 44%DV