Fiesta Chicken Casserole
By: Kaitlin
Published: Thursday, December 10, 2009 - 3:06am

Ingredients




1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup  (Regular or 98% Fat Free)
1 cup sour cream
8 ounces shredded Cheddar cheese  (about 2 cups)
1 package (24 ounces) frozen whole kernel corn
2 ounces cans (9.75  each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained

Preparation

1 Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. 2 Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish. 3 Unfold the pie crusts on a lightly floured surface.  Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture.  Trim the excess crust from the edge. Cut several slits in the crust. 4 Bake at 400°F. for 40 minutes or until the crust is golden brown.

About


This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.