Preheat the oven to 400 degrees. Lightly coat the inside of an aluminum lasagna pan. Boil 3-4 large chicken breast in chicken broth or water (or brown in a pan). Drain the chicken and cut into cubes or shread. Add the rotel, soup, sour cream, cheddar, corn and beans and stir to combine. Spoon the chicken mixture into the prepared dish. Lay out the pie crusts side by side on a floured surface. Press the seams together to seal. Roll out the dough to a 14x10 inch rectangle. Lay the dough over the the top of the chicken mixture. Trim the dough overhang to 1 inch. Tuck in the dough edges. Cut several slits in the top of the crust. Bake the casserole about 40 minutes until the filling is bubbly and the crust is golden brown. Let the casserole stand a few minutes before serving.