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Fiesta Chicken Casserole

15 ounces pie shells refrigerated, 2 crusts, 1 package
16 ounces salsa chunky, 1 jar
10 3/4 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


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 400F. for 40 minutes or until the crust is golden brown.

Source: recipeland.com