Fiesta Chicken Casserole Recipe

Posted by Maxine on July 8th, 2008 at 01:54pm

Chicken, black beans, salsa, and more are topped off with rich pie crust.

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Ingredients

1 pkg. 15 oz. refrigerated pie crust 2 crusts
1 jar 16 oz. Pace Chunky Salsa
1 can 10 34 oz. Campbell’s Condensed Cream of Chicken Soup OR 98 Fat Free Cream of Chicken Soup
1 C. sour cream
2 C. shredded Cheddar cheese 8 oz.
1 pkg. 24 oz. frozen whole kernel corn
2 cans 9.75 oz. Each Swanson Premium Chunk Chicken Breast in Water, drained
1 can about 15 oz. black beans, drained and rinsed

Directions

Preheat oven to 400 F. Bring pie crusts to room temperature. Mix salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13×9x 2 baking pan. Place crusts on floured surface, overlapping about 3 in the center. Press seam to seal. Roll into 14×10 rectangle. Trim excess crust. Place crust over chicken mixture and flute edges. Cut slits in pastry. Bake for 40 to 45 minutes or until pie crust is golden brown.

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