Photo by Kaitlin

Fiesta Chicken Casserole

This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.

60 minutes Prep: 15 minutes Cook: 40 minutes

211 calories per serving view nutrition facts

Kaitlin

8 servings suggest servings

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Ingredients

15	ounces	pie shells	refrigerated, 2 crusts, 1 package
16	ounces	salsa	chunky, 1 jar
10 3/4	pounds	chicken soup base	condensed cream, Regular or 98% Fat Free, 1 can
1	cup	sour cream
8	ounces	cheddar cheese	shredded, 2 cups
24	ounces	whole kernel corn, frozen	1 package
9.75	ounces	chicken breast	white chunk
15	ounces	black beans, canned	1 can, 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°F. for 40 minutes or until the crust is golden brown.

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Nutrition Facts

Serving Size 152g

Amount per Serving

Calories 211 50% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 7.0g	35%
Trans Fat 0.0g
Cholesterol 45mg	15%
Sodium 526mg	22%
Total Carbohydrate 13.0g	4%
Dietary Fiber 4.0g	18%
Sugars 1.0g
Protein 15.0g	29%

Vitamin A	9%		Vitamin C	4%
Calcium	17%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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