| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1 package (15 ounces) refrigerated pie crust (2 crusts)
- 1 jar (16 ounces) Pace® Chunky Salsa
- 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 cup sour cream
- 8 ounces shredded Cheddar cheese (about 2 cups)
- 1 package (24 ounces) frozen whole kernel corn
- 2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
- 1 can (about 15 ounces) black beans, rinsed and drained
Instructions
- 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 degrees F for 40 minutes or until the crust is golden brown.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 680 |
| Total Fat | 35 g |
| Saturated Fat | 16 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 32 g |
| Cholesterol | 97 mg |
| Sodium | 1214 mg |
Reviews
Simple to prepare with no prep work. Delicious – will definitely make again & again.
I made this for a Meal Train to provide the family a much needed break from cooking. The response was excellent so I made this for our family. My wife now wants me to make it each week and we munch on it for lunch over several days. I also used rotisserie chicken and added one finely diced jalapeño pepper – we like spicy. Excellent casserole and now one of our go to meals for pot luck gatherings.
As mentioned very easy and quick. I agree use rotisserie chicken or one you’ve done yourself for more robust flavor. A great warm dip too. I skipped the pie crust and experimented topping with broken tortilla chips after initial bake then ran under the broiler to warm. Another experiment was to top the casserole with soft corn tortillas cut to accommodate the dish used . Cover to bake so tortillas do not dry out or burn. Serve with shredded lettuce and chopped tomatoes and of course extra sour cream.
This was simple to make!! And not alot of money!! I would probably use rotisserie chic next time but still very tasty!!
Everyone loved it! Easy prep, lots of flavor. I served it with cheese quesadillas and it made a great combo dinner
Family loved it! I did omit the pie crust, but it was still tasty. Our family decided it makes a great dip with your favorite tortilla chip.
This was actually a tasty recipe. I cut the ingredients in half amount in order to cook in a 8×8 size plan to test it out. The only change I made was to use Rotissorie chicken instead of canned. I would think that the canned chicken would be so bland. You can always add some green chilies to perk it up as well.