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.
refrigerated, 2 crusts, 1 package
chunky, 1 jar
soup, cream of cheddar
shredded, 2 cups
whole kernel corn, frozen
1 can, rinsed and drained
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.