This casserole was a life saver during finals. It lasted three days, and thats a long time between Rob and I
Fiesta Chicken Casserole
1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Chunky Salsa (Hot works best, you need the extra kick with all the other ingredients)
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 (**I actually used a jalapeño honey rotisserie chicken I found at HEB. DELICIOUS. I would recommend a rotisserie because, well its just way better than chunk chicken breast)
1 can (about 15 ounces) black beans, rinsed and drained
**I made this twice and the second time I put in a good chunk of cream cheese, you know, for good measure. And it was dang tasty.
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.