3 or 4 boneless skinless chicken breasts
1 env. "chicken" taco seasoning mix (I use McCormick)
2 (10 oz. ea.) cans cream of chicken soup
1/3 can milk of choice (non-fat, 2%, whole, etc.)
pinch of sea salt
taco shells (your favorite)
3 to 4 tbsp. dairy sour cream (optional)

SUGGESTED TOPPINGS:

sliced black olives (Pearls)
chopped onion
diced tomato
shredded lettuce
shredded cheese
dairy sour cream

Boil chicken in salted water until done. Shred chicken into a frying pan. Sprinkle with taco seasoning mix. Add soups and milk. Cook over medium heat, about 10 minutes, stirring to mix.

Prepare taco shells to your liking. Fill with chicken filling and top with your favorite toppings.

Variation: For a little extra richness stir in 3 to 4 tablespoons of dairy sour cream into chicken filling once cooking is complete.

Have plenty of napkins on hand!

Submitted by: Alan J.