Fiesta Chicken Casserole

See what just a few twists to ingredients can do to this classic pot
pie! Here the filling gets a Southwestern spin with salsa and black
beans, while purchased pie crust and canned chicken make the recipe
hassle-free and weeknight doable.

Fiesta Chicken Casserole
from Campbell's Kitchen

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

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

Directions:
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 400 degreesF. for 40 minutes or until the crust is golden brown.
Serves 8.

Kitchen Clip:
Add dried oregano, thyme or chopped fresh cilantro to the filling for an
even more authentic Southwestern flavor.
Received on Mon Sep 14 11:55:57 2009