Campbell's Kitchen Home > Recipes > Fiesta Chicken Casserole

Fiesta Chicken Casserole

This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.

1 package (15 ounces) refrigerated pie crust (2 crusts)

1 jar (16 ounces) Pace® Chunky Salsa 

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup  (Regular or 98% Fat Free)

1 cup sour cream

8 ounces shredded Cheddar cheese  (about 2 cups)

1 package (24 ounces) frozen whole kernel corn

2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained

1 can (about 15 ounces) black beans, rinsed and drained

  • Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
  • Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
  • Unfold the pie crusts on a lightly floured surface.  Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture.  Trim the excess crust from the edge. Cut several slits in the crust.
  • Bake at 400°F. for 40 minutes or until the crust is golden brown.

Ratings & Reviews

(79) Average rating from 79 members

  • Submitted by: Jennifer W.

    Date: 10/23/2009

    My family loved it! It was even better the next day!

  • Submitted by: Becki B.

    Date: 10/16/2009

    Very good!!! :)

  • Submitted by: Paula C.

    Date: 10/13/2009

    I added lots of cilantro and it was excellent

  • Submitted by: Teresa F.

    Date: 10/08/2009

    Instead of using the pie crust, I used a puff pastry since I had one on hand. It was incredible!!! The leftovers the next day were even better since the flavors had all "melded" together.

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Nutritional Information

Nutrition Information: Original Recipe* Alternate Recipe†
Calories 657 642
Total Fat 36g 34g
Saturated Fat 14g 13g
Cholesterol 70mg 70mg
Sodium 1508mg 1459mg
Total Carbohydrates 59g 59g
Dietary Fiber 7g 6g
Protein 29g 29g
Vitamin A 19%DV 19%DV
Vitamin C 10%DV 10%DV
Calcium 26%DV 26%DV
Iron 14%DV 14%DV

*Primary Recipe

†Primary Recipe

(79)

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At a Glance

Prep: 15 minutes

Bake: 40 minutes

Makes: 8 servings

Nutrition per Serving

Calories: 657

Fat: 34g

Fiber: 7g

Protein: 29g

Sodium: 1508mg


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