This is so yummy & easy--definitely one of our favorites!Fiesta Chicken Casserole
1 (15 oz) refrigerated pie crust, 2 crusts (I like to just use 1 & the kind that rolls out works best)
1 jar (16 oz) chunky salsa
1 can (10 3/4 oz.) cream of chicken soup
1 C. sour cream
2 C. shredded cheese (I like to use 1 to 1 1/2 cups)
1 pkg (24 oz.) frozen whole kernel corn (I just used a can of corn)
2 cans (9.5 oz each) Swanson premium chunk chicken breast in water, drained (I just used the brand from Sam's Club)
1 can (15 oz.) black beans, rinsed & drained
Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Stir all ingredients (except for the pie crusts) in a large bowl. Spoon the mixture into a greased 9x13 baking dish. Unfold the pie crust & place over the chicken mixture. Trim the excess crust from the edge & use it to cover the rest of the chicken mixture (if you use both crusts, you'll have more than enough to cover it). Cut several slits in the crust and bake at 400 degrees for about 40 minutes or until the crust is golden brown. Let stand for about 10 minutes before eating.
*This can also be used (without the crust) as a dip with tortilla chips or a burrito filling.
*This also freezes great--you'll probably just need to cook it longer.
recipe from Jenny
