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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Chicken, black beans, salsa and cheese bake together in this delicious and creamy Mexican-inspired casserole. Refrigerated pie crusts make this recipe quick and easy. Ingredients:
1 (15 ounce) package refrigerated pie crust |
1 (16 ounce) jar pace® chunky salsa |
1 (10.75 ounce) can 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 |
1 (24 ounce) package frozen whole kernel corn |
2 (9.75 ounce) cans swanson® premium chunk chicken, drained |
1 (15 ounce) can black beans, drained and rinsed |
Directions:
1. Preheat oven to 400 degrees F. Bring pie crust to room temperature.
2. Mix salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13x9x2-inch baking pan.
3. Place crusts on floured surface, overlapping about 3 inches in the center. Press seam to seal. Roll into 14x10-inch rectangle. Trim excess crust. Place crust over chicken mixture and flute edges. Cut slits in pastry.
4. Bake for 40 to 45 minutes or until pie crust is golden brown.
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