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Fiesta Chicken Casserole

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Fiesta Chicken Casserole

Fiesta Chicken Casserole
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total prep
This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.   


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


  • Heat the oven to 400°F.  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 for 40 minutes or until the crust is golden brown.