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.
Yield
8 servingsPrep
15 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
pie shells
refrigerated, 2 crusts, 1 package |
* |
| 462.4 | ml/g |
salsa
chunky, 1 jar |
|
| 310.7 | ml/g |
soup, cream of cheddar
canned, condensed |
*
|
| 237 | ml |
sour cream
|
|
| 231.2 | ml/g |
cheddar cheese
shredded, 2 cups |
|
| 693.6 | ml/g |
whole kernel corn, frozen
1 package |
* |
| 281.8 | ml/g |
chicken breasts
white chunk |
|
| 433.5 | ml/g |
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.
