Fiesta Chicken Casserole

By cnash

This crowd-pleasing, kicked-up casserole couldn't be easier...it uses canned chicken, soup, corn and beans and is topped with a refrigerated pie crust.  It's simply delish!

Ingredients

• 11 Heat the oven to 400°F.
• 22 Stir the picante sauce, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 3-quart shallow baking dish.
• 44 Bake for 40 minutes or until the crust is golden brown.

Details

Servings 8
Adapted from campbellskitchen.com

Preparation

Step 1

1

Heat the oven to 400°F.

2

Stir the picante sauce, 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. Press the crust to the rim to seal. Cut several slits in the crust.

4

Bake for 40 minutes or until the crust is golden brown.