Fiesta Chicken Casserole

Fiesta Chicken Casserole


(5 votes) 4 5

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.

Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

8 servings


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

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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 400°F. for 40 minutes or until the crust is golden brown.

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