Fiesta Chicken Casserole
Recipe from Swanson Premium Chicken

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.


Fiesta Chicken Casserole

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Servings: 8
Prep Time: 15 mins
Total Time: 55 mins
Related Categories: Chicken Casseroles, Chicken Casseroles, Easy and Quick Dinners

 
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Ingredients
  • 1 jar
    (16 ounces) Pace® Chunky Salsa
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  • 1 can
    (10 3/4 ounces) 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 pkg.
    (24 ounces) frozen whole kernel corn
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  • 2 cans
    (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water , drained
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  • 1 can
    (about 15 ounces) black beans , rinsed and drained
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  • 1 pkg.
    (15 ounces) refrigerated pie crust , at room temperature
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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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