Fiesta Chicken Casserole
1.3k
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.
Ingredients
| 15 | ounces |
pie shells
refrigerated, 2 crusts, 1 package |
* |
| 16 | ounces |
salsa
chunky, 1 jar |
|
| 10 ¾ | ounces |
soup, cream of cheddar
canned, condensed |
* |
| 1 | cup |
sour cream
|
|
| 8 | ounces |
cheddar cheese
shredded, 2 cups |
|
| 24 | ounces |
whole kernel corn, frozen
1 package |
* |
| 9.75 | ounces |
chicken breasts
white chunk |
|
| 15 | ounces |
black beans
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.
Nutrition Facts
Serving Size 152g (5.4 oz)Amount per Serving
Calories 21150% of calories from fat
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
35%
Trans Fat
0g
Cholesterol 45mg
15%
Sodium 526mg
22%
Total Carbohydrate
4g
4%
Dietary Fiber 4g
18%
Sugars g
Protein
29g
Vitamin A 9%
•
Vitamin C 4%
Calcium 17%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
United States
are you sure its 10 3/4 pounds of cream of chicken soup?
over 12 years agoZhangbo
The recipe is updated, 1 can chicken soup is 10 3/4 ounces. Thanks for the comment!
over 12 years agoI think that it is more likely to be 10 3/4 ounces of cream of chicken soup.
over 12 years agosolint
I think is ounces not pounds.
almost 11 years agohappyzhangbo
Thanks for all your comment, it definitely should be 10 3/4 ounces canned chicken soup. The recipe has been updated!
almost 11 years agoare you putting pie crust on the bottom as well as on top?
over 4 years ago