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Fiesta Chicken Casserole Recipe

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This recipe for Fiesta Chicken Casserole is from The Cartee-Weimer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. (15 oz) refrigerated pie crust (2 crusts)
1 jar (16 oz) Pace chunky salsa
1 can ( 10 3/4 oz) cream of chicken soup
1 C. sour cream
2 C. shredded mild cheddar cheese
1 pkg (24 oz) frozen whole kernel corn
2 cans (9.75 oz ea) white chunk chicken breast in water, drained
1 can (15 oz) black beans, rinsed and drained
Directions:
Directions:
Let the pie crust 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 mixture into a 9 x 13" glass pan.
Unfold the pie crusts on a lightly floured surface. Lay the crust 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 slits in the crust.

Bake at 400 degrees for 40 minutes or until the crust is golden brown.

 

 

 

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