Fiesta Chicken Casserole - BigOven 175491
Fiesta Chicken Casserole

Fiesta Chicken Casserole

Ready in 55 minutes
31 review(s) averaging 4.2. 93% would make again

Top-ranked recipe named "Fiesta Chicken Casserole"

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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

Ingredients

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1 15-oz package refrigerated pie crust (2 crusts)
1 16-oz jar Pace® Chunky Salsa
1 10.75-oz can Campbell's® Condensed Cream of Chicken
1 cup sour cream
8 ounces Cheddar cheese; shredded
1 whole kernel corn
2 9.75-oz cans Swanson® Premium White Chunk Ch; drained
1 15-oz can black beans; rinsed and drained

Original recipe makes 8

Servings  

Preparation

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.

Credits

Added on Award Medal
Verified by stevemur

photo by Allycat413fishie Allycat413fishie

photo by ernie1226 ernie1226

photo by ChefSylvia27 ChefSylvia27

Fiesta Chicken Casserole! photo by KaitCav KaitCav

Calories Per Serving: 669 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Fiesta Chicken Casserole All 31 reviews

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Reviews

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Whole family loved it. Drained the corn, used tortilla chips on top instead of the pie crust and let it sit 15 minutes are baking and put it over white rice. Was so good and easy to throw together for a week night meal I will be putting this in our rotation of meals.
mandyquinones 6 months ago
This is very good..add some hot sauce to a bowl of this!!
Trish37 7 months ago
Awesome!
noelynn1 10 months ago
Used 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.
Jbluedog274 1 year ago
This recipe would be much better if tortilla chips were used in place of the pie crust
TCreager 1 year ago
It was a great idea and very easy, but the overall flavor was such a mix of sour cream and beans, it lacked individual favors.
sarahworthman 1 year ago
Very easy, and definitely a great add to the rotation. Thanks for sharing!
Kicia731 1 year ago
Used 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.
Chefroach 1 year ago
jilledenstrom 2 years ago
It was good. I'd make it again with alterations for the soupy part. Less less less.
Allycat413fishie 2 years ago
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