Thursday, October 8, 2009

Fiesta Chicken Casserole

Just happened to clip this recipe out of the local paper (found it along with an advertisement for some canned goods). It sounds real tasty so I thought that I would add it on here and try it for a future menu. Let me know how it tastes if you get a chance to try it before I do.

  • 1 package (15 oz.) refrigerated pie crust (2 crusts) or homemade pie crust
  • 1 jar (16 oz.) chunky salsa
  • 1 can (10.75 oz) Cream of Chicken Soup
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese (about 8 oz)
  • 2 cans (9.75 oz each) chicken breast in water, drained (or about 2 cups)
  • 1 can (about 15 oz) black beans, rinsed and drained
  1. Heat the oven to 400 degrees. Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
  2. Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13x9x2-inch baking dish.
  3. Unfold the pie crusts on a lightly floured surface. Lay the crusts side by side so that they overlap by about 3" in the center. Press the seam to seal. Roll the pie crust into a 14x10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
  4. Bake for 40 minutes or until the crust is golden brown.

1 comment:

  1. I made this for supper tonight and it was pretty good, but here are some changes for when I make it again:
    1) Add some frozen (or fresh if in season) sweet corn for texture.
    2) Double the crust recipe and do an upper AND lower crust.
    3) Only use 12oz of salsa.
    4) Maybe add some fresh chopped onions and red peppers for even more texture.
    The flavor was good, it was more the texture where I had problems.