Tuesday, August 31, 2010

fiesta chicken casserole

i got this from my campbells receipe book. its a favorite at our house! :)

fiesta chicken casserole

1 package of pie crusts
1 jar of chunky salsa
1 can of cream of chicken soup
1 cup of sour cream
2 cups of shredded cheddar cheese
1 package of frozen whole kernel corn
1 can black beans - rinsed and drained

(i boil my chicken and cut it up into pieces)

heat the oven to 400. let the pie crusts stand at room temperature for 15 min. or until they are easy to handle.

stir the salsa, soup, sour cream, cheese, corn, chicken, and beans in a large bowl. spoon the soup mixture into a 13x9x2inch shallow baking pan.

place the crusts on a lightly floured surface, overlapping about 3 inches in the center. press the seam to seal. roll into a 14x10inch rectangle. trim excess crust. place the crust over the chicken mixture. crimp or roll the edges to seal it to the dish. cut slits in the crust with a knife.

bake for 40 mintues or until crust is golden brown.


1 comment:

Jenny said...

Mmm this look delicious! I recently made a Fiesta Chicken Tortilla Bake that was a lot like this!