 |
Prep Time: 14 Minutes Cook Time: 26 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
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:
1 (15 ounce) package refrigerated pie crusts (2 crusts) |
1 (16 ounce) jar chunky salsa |
1 (10 3/4 ounce) can campbell's cream of chicken soup (regular or 98% fat free) |
1 cup sour cream |
8 ounces shredded cheddar cheese (about 2 cups) |
1 (24 ounce) package frozen whole kernel corn |
2 (9 3/4 ounce) cans swanson premium white chunk chicken breast in water, drained |
1 (15 ounce) can black beans, rinsed and drained |
Directions:
1. Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
2. 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.
3. 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.
4. Bake at 400°F for 40 minutes or until the crust is golden brown.
|
|