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Fiesta Chicken Casserole Recipe

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This recipe for Fiesta Chicken Casserole, by , is from The Nedostup Family Cookbook Project, 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!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
1 jar (16 ounces) Picante Sauce
1 can Condensed Cream of Chicken Soup or Fat Free Cream of Chicken Soup
1 cup sour cream
2 cups shredded Cheddar cheese(about 8 ounces)
2 packages (12 ounces each ) frozen whole kernel corn
2 cans (12.5 ounces each ) Premium White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained
1 package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature

Directions:
Directions:
Step 1
Heat the oven to 400F.

Step 2
Stir the picante sauce, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 3-quart shallow baking dish.

Step 3
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. Press the crust to the rim to seal. Cut several slits in the crust.

Step 4
Bake for 40 minutes or until the crust is golden brown.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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