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Fiesta Chicken Casserole

  • prep time: 15 min
  • total time: 55 min
  • serves: 10 people
  • calories: 374 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.


cost per recipe: $20.35

  • 1 jar (16 ounces) Pace® Picante Sauce
  • 1 can (10 1/2 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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  • comfort food plus++++

    Mary s.
    June 8, 2020

    I've made this recipes a lot. Its so yummy. I often use quorn which is a vegan alternative. I tried the vegan cream of chicken and its wasnt terrible but not great. I love that you just fold out the crust (I use a top and bottom), open the cans, throw in the frozen veggies, salsa, cheese and canned chicken and poof!! As a single mom, it was a godsend

  • Excellent!

    Jae L.
    October 31, 2016

    Made it as is and was a huge success at the party. Used the leftovers as a dip with corn chips and also on bed of lettuce for a taco salad.

  • Very easy and leftovers are as good if not better

    Carolyn G.
    April 3, 2015

    I made the recipe as called for except for the pie crust, which I didn't have at that time so I broke up some tortilla chips and placed them on top like another had said they had and placed them on top. I don't know if they were too crisp (over done) but it did make the casserole taste oily just under the chips. After I got the chips all off it was a really good casserole.

    p.s. my husband ate leftovers and he never eats leftovers!

  • Simple to Make

    May 30, 2014

    it was very easy to make. I had a rotisserie chicken that I used. I made twice the amount that the recipe calls for and my family ate it all. Definitely will make again.

  • Great for casual company

    Kathleen S.
    April 18, 2014

    This recipe with a green salad is great when having a few
    friends over for a casual dinner. Everyone likes it and it
    easily feeds 8-10 when you have a side. It's so easy and
    you can make a ahead of time.
    I use Fajita chicken in the package and that gives it a
    little more flavor than canned chicken.

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