1. cook the chicken: pat chicken breasts dry and rub each side with the albright ambrosia smoked spice mix then saute in heavy skillet with the butter on medium heat until cooked through. Allow to cool then shred chicken with fork.
2. Make the chicken and cream cheese layer: in a large bowl, blend salsa verde and room temp cream cheese until thoroughly mixed, the stir in shredded chicken, salt, and pepper.
3. layer casserol into slow-cooker: prep slow-cooker with cooking spray or liner then add a quart of the tortilla chips to the bottom. Next add a third of the chicken/cream cheese mixture and top with a 1/2 cup of cheddar cheese. Repeat layers twice more starting with the tortilla chips.
4. cook casserole: with top on, cook in slow-cooker for 4 hours on low or 2 hours on high.
5. finish the casserole: turn slow-cooker off, add remaining shredded cheese and tortilla chips, allow to stand uncovered for 5 minutes so chese melts. Plate. Add albright ambrosia hot sauce to taste. garnish with fresh cilantro. enjoy!
