Chicken Taco Pie

I seriously don't know why this recipe is called Chicken Taco Pie. It is not made in a pie pan nor does it resemble a pie. This is just what I know it as. This is a hit with my family except child number three who thinks everything I put in front of him lately is "YUCK." He did used to eat it and want more but for some reason he has decided he doesn't like anything right now. Anyway, here is the recipe along with some pictures that may help or hinder the process.

Chicken Taco Pie

4-6 Flour Taco Shells
1 1/2 - 2 pounds of Chicken Breasts (Boiled in water and cut up into pieces)
2 cans cream of mushroom soup
1 cup sour cream
3/4 - 1 cup salsa (to your liking)
1 - 1 1/2 cups grated cheddar cheese

Boil the chicken on medium for about an hour or until well cooked. Rinse off, cut up, and set aside. In a bowl mix in the cans of Cream of Mushroom soup, sour cream, and salsa. I also mix in a bit of the cheddar cheese just for fun. Once that is all mixed up add the chicken and mix in. Spray a 9x13 pan with PAM or whatever you use. Tear up your flour taco shells and layer on the bottom. It usually takes about two shells or more to cover the bottom. Next, take half the chicken mixture and spread over the first layer of shells. Then shred about two more taco shells over chicken layer. After that add the remaining chicken mixture and spread until even. Sprinkle top with cheese. Cook at 325 degrees for 30 minutes.

If the instructions confused you a bit here are pictures in the order of how the layers should be.

THE FINAL PRODUCT