Fiesta Chicken Casserole
Submitted By: DishyDelishy
from Campbell's Kitchen
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1 jar (16 oz.) Pace Thick & Chunky Salsa
1 can (10 3/4 oz.) 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 (8 oz.)
1 pkg. (24 oz.) frozen whole kernel corn
2 cans (9.75 oz. each) Swanson Premium Chunk Chicken Breast in Water, drained
1 can (about 15 oz.) black beans, drained and rinsed
PREHEAT oven to 400F. Bring pie crust to room temperature.
MIX salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13"x"9"x 2" baking pan.
PLACE crusts on floured surface, overlapping about 3" in the center. Press seam to seal. Roll into 14"x10" rectangle. Trim excess crust. Place crust over beef mixture and flute edges. Cut slits in pastry.
BAKE for 40 to 45 min. or until pie crust is golden brown.