Fiesta Chicken Casserole
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 13x9x 2 baking pan. Place crusts on floured surface, overlapping about 3 in the center. Press seam to seal. Roll into 14x10 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.
Serves 4.
Dorothy Hadler, Menasha, WI
