fiesta chicken casserole

By á-4605

Ingredients

• 1 (15 ounce) package refrigerated pie crust
• 1 (16 ounce) jar Pace® Chunky Salsa
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
• 1 cup sour cream
• 2 cups shredded Cheddar cheese
• 1 (24 ounce) package frozen whole kernel corn
• 2 (9.75 ounce) cans Swanson® Premium Chunk Chicken, drained
• 1 (15 ounce) can black beans, drained and rinsed

Details

Servings 4
Adapted from allrecipes.com

Preparation

Step 1

1.Preheat oven to 400 degrees F. Bring pie crust to room temperature.

2.Mix salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13x9x2-inch baking pan.

3.Place crusts on floured surface, overlapping about 3 inches in the center. Press seam to seal. Roll into 14x10-inch rectangle. Trim excess crust. Place crust over beef mixture and flute edges. Cut slits in pastry.

4.Bake for 40 to 45 minutes or until pie crust is golden brown.