Fiesta Chicken Casserole

This perfect mixture of south-of-the-border ingredients in a crispy
crust is just right for a quick family dinner.

Fiesta Chicken Casserole
from Campbell's Kitchen

Prep Time: 15 min. - Bake Time: 40 min.

1 pkg. (15 oz.) refrigerated pie crust (2 crusts)
1 jar (16 oz.) Pace(R) Chunky Salsa
1 can (10 3/4 oz.) Campbell's(R) Condensed Cream of Chicken Soup OR 98%
Fat Free Cream of Chicken Soup
1 cup sour cream
2 cups shredded Cheddar cheese (8 oz.)
1 pkg. (24 oz.) frozen whole kernel corn
2 cans (9.75 oz. each ) Swanson(R) Premium Chunk Chicken Breast in
Water, drained
1 can (about 15 oz.) black beans, drained and rinsed

Directions:
 PREHEAT oven to 400 degreesF. Bring pie crusts to room temperature.

 MIX salsa, soup, sour cream, cheese, corn, chicken and beans in large
bowl. Spoon into ungreased 13"x"9"x 2" baking pan.
 PLACE crusts on floured surface, overlapping about 3" in the center.
Press seam to seal. Roll into 14"x10" rectangle. Trim excess crust.
Place crust over chicken mixture and flute edges. Cut slits in pastry.
 BAKE for 40 to 45 min. or until pie crust is golden brown. Serves 4.

Kitchen Clip:
To add an extra kick to the dish, add one teaspoon of hot pepper sauce
to the soup mixture.
Received on Fri Apr 13 13:31:02 2007