Easy Weeknight Dinner: Fiesta Chicken Casserole


Ingredients:
 
1 jar (16 ounces) Salsa
1 can (10 3/4 ounces) Cream of Chicken Soup
1 cup sour cream
2 cups shredded Cheddar cheese
2 packages (12 ounces each) frozen whole kernel corn
2 cups rotisserie chicken
1 can black beans, rinsed and drained
1 package refrigerated pie crusts (2 crusts), at room     temperature                                       
 
What to do:
                                                 
Preheat oven to 400 degrees.
 
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl.
 
Spoon the chicken mixture into a 3-quart shallow 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. Press the crust to the rim to seal. Cut several slits in the crust. 
                                                  
Bake for 40 minutes or until the crust is golden brown.

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