Fiesta Chicken Casserole
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 680
- Total Fat
- 35
- Saturated Fat
- 16
- Carbohydrates
- 62
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 32
- Cholesterol
- 97
- Sodium
- 1214
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Ingredients
1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
8 ounces shredded Cheddar cheese (about 2 cups)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained
Directions
- 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 degrees F for 40 minutes or until the crust is golden brown.