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Fiesta Chicken Casserole

Image of prepared Fiesta Chicken Casserole
  • prep time: 15 min
  • total time: 15 min
  • serves: 10 people
  • calories: 372 1 serving

The best thing about this Southwestern take on chicken pot pie is that the only tool you’ll need to make the entire recipe is a can opener. There’s no pre-cooking involved, and the Fiesta Chicken Casserole bakes in a single dish, saving you time on clean-up, too. This recipe is also a great way to use up leftover rotisserie chicken or cooked chicken. Simply stir together salsa, black beans, corn, cheese, and tender chunks of white meat chicken in a flavorful creamy sauce and top with refrigerated pie dough for the perfect golden, flaky crust. Suddenly, dinnertime feels like a celebration.


  • 1 jar (16 ounces) Pace® Picante Sauce
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • 24 ounces frozen whole kernel corn
  • 2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
  • 1 can (about 15 ounces) no salt added black beans, rinsed and drained
  • 1 refrigerated pie crust (about 7 ounces), at room temperature


  • Step 1

    Heat the oven to 400°F.  While the oven is heating, stir the picante sauce, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13x9x2-inch baking dish.

  • Step 2

    Unfold the pie crust on a lightly floured surface.  Roll the pie crust into a 14x10-inch rectangle. Place the pie crust over the chicken mixture and trim off any excess.  Press the crust to the rim to seal. Cut several slits in the crust.

  • Step 3

    Bake for 40 minutes or until the crust is golden brown.  Serve hot.

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