Fiesta Chicken Casserole

Campbell's Fiesta Chicken Casserole Recipe

This crowd-pleasing, kicked-up casserole couldn't be easier...it uses canned chicken, soup, corn and beans and is topped with a refrigerated pie crust.  It's simply delish!

At a glance

Prep

15 min.

Total

55 min.

Serves

8

Servings: 1 1/4 cups each

Bake: 40 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

  • (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

  • Swanson® Premium White Chunk Chicken Breast in Water

    Swanson® Premium White Chunk Chicken Breast in Water

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 jar (16 ounces) Pace® Picante Sauce
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% 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 ) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) canned black beans, rinsed and drained
1 package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature

How to Make It

  • 1

    Heat the oven to 400°F.

  • 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.

  • 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.

  • 4

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

Full Screen View

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

calories

630 640

totalfat

30g 32g

saturatedfat

14g 14g

cholesterol

85mg 85mg

sodium

1610mg 1650mg

totalcarbohydrate

60g 60g

dietaryfiber

8g 9g

protein

34g 34g

vitamina

15%DV 15%DV

vitaminc

10%DV 10%DV

calcium

25%DV 25%DV

iron

10%DV 10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#26053_1

Your Recently Viewed Recipes