Fiesta Chicken Casserole
Courtesy of Campbell's® Kitchen 8 Servings • 15 Min. Prep Time • 40 Min. Cook Time| Ingredients |
|---|
| 1 jar (16 oz.) Pace® Picante Sauce |
| 1 can (10-3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) |
| 1 c. sour cream |
| 2 c. shredded Cheddar cheese (about 8 oz.) |
| 2 pkg. (12 oz. each) frozen whole kernel corn |
| 2 cans (12.5 oz. each) Swanson® Premium White Chunk Chicken Breast in Water, drained |
| 1 can (about 15 oz.) black beans, rinsed and drained |
| 1 pkg. (about 14 oz.) refrigerated pie crusts (2 crusts), at room temperature |
Directions:
1. Heat the oven to 400°F.
2. Stir the picante sauce, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 3-qt. shallow 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 in. in the center. Press the seam to seal. Roll the pie crust into a 14x10-in. rectangle. Place the pie crust over the chicken mixture. Trim the excess crust. Press the crust to the rim to seal. Cut several slits in the crust.
4. Bake for 40 min. or until the crust is golden brown.
Nutrition:
Calories: 643; Total Fat: 32g; Saturated Fat: 17g; Cholesterol: 87mg; Total Carbs: 62g; Fiber: 7g; Protein: 31g; Sodium: 1575mg;