Ready in 55 minutes
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.
"This was really tasty but it is missing something, maybe heat. Next time I am going to add some chili's. I did make it with a pie crust and it came out great. I would suggest letting it rest before cutting it....about 20 minutes or so. The only thing I did differently was the chicken, I used a rotisserie chicken (small one). Yes I would make this again :)"- Leenie2001
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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.
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noelynn1 19 hours agoAwesome!
Jbluedog274 10 months agoUsed tortillas instead of the puff pastry and fresh chicken breast. Very good, nice flavor from the salsa. I have also substituted ground turkey for the meat and that was great too. An easy recipe to make your own.
TCreager 11 month agoThis recipe would be much better if tortilla chips were used in place of the pie crust
sarahworthman 11 month agoIt was a great idea and very easy, but the overall flavor was such a mix of sour cream and beans, it lacked individual favors.
Kicia731 1 year agoVery easy, and definitely a great add to the rotation. Thanks for sharing!
Chefroach 1 year agoUsed Crescent rolls in place of pie crust. Drained corn and beans and was great. Make two, one without the pie crust top and freeze it. Later remove and defrost, add pie crust or Crescent rolls and cook until heated through and top is well browned. Saves time for a quick dinner.
jilledenstrom 1 year ago
Allycat413fishie 1 year agoIt was good. I'd make it again with alterations for the soupy part. Less less less.
CarolinaClover 1 year agoVery filling, good flavor, kids liked it. Some variations: added 26 oz can of cream of chicken soup and omitted the sour cream. Added only 1/2 cup of salsa and added an additional can of black beans which may have eliminated the soupyness other
laureld 1 year agoI happened to have leftover Rice a Roni Mexican rice in the fridge so I threw that in too. I also used crushed tortilla chips on top. It was really good and definitely a kid favorite. Adding it to the rotation.
Arvan43 1 year agoMy family really liked this. I did modify it due to other reviews that I read. I used leftover chicken from drumsticks. I added 1 taco seasoning packet and 1 finely chopped chipotle pepper in adobe sauce (I buy 1 large can and freeze them in singles) to add some flavor and tiny bit of heat to the mix. I used crushed tortilla chips on top instead of pie crust. I did drain the corn and beans. It was not soupy, but like very thick dip. We used chips to dip and eat or wrapped it up in a tortilla. I will use this for dinner and for chip dip when going to parties. Thank you for the recipe.
Leenie2001 1 year agoThis was really tasty but it is missing something, maybe heat. Next time I am going to add some chili's. I did make it with a pie crust and it came out great. I would suggest letting it rest before cutting it....about 20 minutes or so. The only thing I did differently was the chicken, I used a rotisserie chicken (small one). Yes I would make this again :)
Jab618 2 years agoVery tasty. substituted pie crust with Tortilla chips
cornhusker_scouter 2 years agoMade this for our small group and it was a hit! We went with crushed tortilla chips on top instead of the pie crust. After reading the comments about it being 'soupy' we drained the corn and beans and it came out great. Will definitely be making this again.
Segerguy 2 years agoI was looking for something different to do with the pack of chicken thighs I bought and came across this recipe, so I thought I'd try it. I made a few modifications. While boiling the chicken thighs I added a package of McCormicks Taco Seasoning to the boiling water. This added to the Latin flavor of the chicken. While that was boiling I tore about 10 corn tortillas into random pieces and lightly fried then in a little canola oil and let them drain on a paper towel. After mixing all the ingredients in a bowl I placed the fired tortilla chips on top of the mixture and baked on a convection setting at 375 degrees for 30 min. This was delicious. My wife ate 3 bowls!!! Will definitely make this one again!
ChaseD20 2 years agotasted great!
k27stodden 2 years agoVery good, really easy, and my kids like it. Can do no meat by using 1 bag of the pre-diced "chk'n" pieces.
Ewoods1 2 years agoI made this tonight and LOVED it! O decided the next time I make it I can use it as a dip for tortilla chips, or instead of using the pie crust use crushed tortilla chips (the crust was hard to remove) I may reduce the liquids in half and add a bit mor chicken so it is not ad runny, bbut still loved it!
lueddekb 2 years agoOh my! So good! I did a couple things different; I used a rotisserie chicken, deboned it and cooked it with taco seasonings (laurys). Also, since I'm allergic to wheat, I made a crumbled tortilla chip top. YUM-O!!
agoodgame 2 years agoThis is good. I had problems with the pie crust pulling away, too... so mine didn't look great, either. i messed up something, because mine was soupy (the second time I made it). It's a repeating dish at our supper table.