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!
cost per recipe: $23.47
The price is determined by the national average.
jar (16 ounces) Pace® Picante Sauce
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup sour cream
cups shredded Cheddar cheese (about 8 ounces)
packages (12 ounces each ) frozen whole kernel corn
cans (12.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
can (about 15 ounces) black beans, rinsed and drained
package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature
Heat the oven to 400°F.
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.
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.
Bake for 40 minutes or until the crust is golden brown.