Imagine effortlessly unlocking the vibrant flavors of the Southwest with a twist of your can opener. This Southwest Chicken Bake transforms kitchen staples into a festive feast with minimal fuss. A perfect encore for last night’s rotisserie chicken, this dish comes together with the help of Campbell’s® Condensed Cream of Chicken Soup and Pace® Picante Sauce - they instantly dial up the umami and provide the perfect base for tender veggies and black beans.
Ingredients
- 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 (or 4 to 5 ears of fresh corn, shucked and kernels cut from the cobs)
- 2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained or 4 cups shredded rotisserie chicken or leftover cooked chicken
- 1 can (about 15 ounces) no salt added black beans, rinsed and drained
- 1 refrigerated pie crust (about 7 ounces), at room temperature
Instructions
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Tips
- Serving Suggestion: Don’t have sour cream? Plain Greek yogurt is a tasty alternative.
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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.
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Step 2
Unfold the pie crust on a lightly floured surface. Roll the pie crust into a 14x10-inch rectangle, rolling gently from the center to the edges. 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.
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Step 3
Bake for 40 minutes or until the crust is golden brown. Let rest for 5 minutes, allowing the flavors to meld. Serve hot.
