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Description
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.
Ingredients
- 16 oz. Pace® Picante Sauce
- 1 can Campbell’s® Condensed Cream of Chicken Soup (or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup)
- 1 cup sour cream
- 1 cup shredded cheddar cheese (about 8 ounces)
- 24 oz. frozen whole kernel corn (each)
- 2 cans Swanson® Premium White Chunk Chicken Breast in Water (drained)
- 15 oz. black beans (no salt added, rinsed and drained)
- 1 refrigerated pie crusts (about 7 ounces, at room temperature)
Directions
NutritionView More
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Calories330Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol25mg8% |
Sodium820mg34% |
Potassium490mg14% |
Protein10g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber6g24% |
Sugars5g |
Vitamin A10% |
Vitamin C10% |
Calcium15% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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