Fiesta Chicken Casserole

This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust...it takes only 15 minutes to put together, but it tastes like you've been cooking for hours.



by 2  people


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Servings: 8
Prep Time: 15 mins
Total Time: 55 mins
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Ingredients
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    1  16  ounce jar 
    Pace® Chunky Salsa
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    1  10 3/4 ounce can 
    Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
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    1   cup 
    sour cream
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    2   cups 
    shredded Cheddar cheese (about 8 ounces)
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    1  24  ounce package 
    frozen whole kernel corn
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    2  12 1/2 ounce cans 
    Swanson® Premium White Chunk Chicken Breast in Water , drained
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    1  15  ounce can 
    black beans , rinsed and drained
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    1  15  ounce package 
    refrigerated pie crust , at room temperature

Directions
1.
Heat the oven to 400 degrees F.
2.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 3-quart shallow 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. Cut several slits in the crust.
4.
Bake for 40 minutes or until the crust is golden brown.
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