Fiesta Chicken Casserole

Fiesta Chicken Casserole Recipe

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.

Source: www.tasteofhome.com

Course: Main Course

Total Time:

15Hr.

40Min.

Serves: 8

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 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water , drained

1 can (about 15 ounces) black beans , rinsed and drained

Directions

• Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
• 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.
• 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.
• Bake at 400F. for 40 minutes or until the crust is golden brown. Yield: 8 servings.

Powered by Plan to Eat