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Categories:Viewed: 9 - Published at: 7 years ago
Ingredients
- 1 (15 ounce) package refrigerated pie crusts (2 crusts)
- 1 (16 ounce) jar chunky salsa
- 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 cup sour cream
- 8 ounces shredded cheddar cheese (about 2 cups)
- 1 (24 ounce) package frozen whole kernel corn
- 2 (9 3/4 ounce) cansswanson premium white chunk chicken breast in water, drained
- 1 (15 ounce) can 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 400F for 40 minutes or until the crust is golden brown.
