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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.
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.
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.
Bake for 40 minutes or until the crust is golden brown. Serve hot.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.