You may also like
Categories:Viewed: 8 - Published at: 8 years ago
Ingredients
- 1 package (15 ounces) refrigerated pie crust (2 crusts)
- 1 jar (16 ounces) Pace(R) Chunky Salsa
- 1 can (10 3/4 ounces) Campbell's(R) 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(R) Premium White Chunk Chicken Breast in Water, drained
- 1 can (about 15 ounces) black beans, rinsed and drained
Method
- 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°F. for 40 minutes or until the crust is golden brown.
