Thursday, May 03, 2007

A New Recipe

Fiesta Chicken Casserole

From: Campbell's Kitchen
Prep Time: 15 minutes
Bake Time: 40 minutes
Serves: 4


1 pkg. (15 oz.) refrigerated pie crust
1 jar (16 oz.) Pace® Chunky Salsa
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 cup sour cream
2 cups shredded Cheddar cheese (8 oz.)
1 pkg. (24 oz.) frozen whole kernel corn
2 cans (9.75 oz. each) Swanson® Premium Chunk Chicken, drained
1 can (about 15 oz.) black beans, drained and rinsed


PREHEAT oven to 400°F. Bring pie crust to room temperature.

MIX salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13"x"9"x 2" baking pan.

PLACE crusts on floured surface, overlapping about 3" in the center. Press seam to seal. Roll into 14"x10" rectangle. Trim excess crust. Place crust over beef mixture and flute edges. Cut slits in pastry.

BAKE for 40 to 45 min. or until pie crust is golden brown.

No comments: