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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (345g)|
|Recipe Makes: 8|
|Calories from Fat: 320 (48%)|
|Amt Per Serving||% DV|
|Total Fat 35.5g||47 %|
|Saturated Fat 15.1g||76 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 77.1mg||24 %|
|Sodium 1237.2mg||43 %|
|Potassium 472.2mg||12 %|
|Total Carbohydrate 51.3g||15 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 42.7g|
|Protein 35.9g||51 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 669
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