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

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    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

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What You'll Need

1 jar (16 ounces) Pace® Picante Sauce
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or 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.

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