Recipe by Campbell's Kitchen
"Chicken, black beans, salsa and cheese bake together in this delicious and creamy Mexican-inspired casserole. Refrigerated pie crusts make this recipe quick and easy."
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1 (15 ounce) package
refrigerated pie crust
1 (16 ounce) jar
Pace® Chunky Salsa
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
shredded Cheddar cheese
1 (24 ounce) package
frozen whole kernel corn
2 (9.75 ounce) cans
Swanson® Premium Chunk Chicken, drained
1 (15 ounce) can
black beans, drained and rinsed
Huge hit for the whole family. Very easy. I didn't have all of the ingredients, so these are the substitutions that I had to make. I was short on the sour cream, so I added some spreadable cream cheese to make up the difference (thick & helps cut the spice of the salsa); Ranch Style Beans instead of Black Beans; Rotisserie chicken instead of canned (I did use extra based on a previous review). Instead of messing with the rectangle, I just made 2 pie dishes (very fast... double the crust under itself on the edges for a thick crust edge). We had company, so both pies were gone by lunch the next day. For our own family, I'll freeze the 2nd pie (without crust) & also freeze the 2nd pie crust (wrapped in foil) for a quick dinner for another night. Thanks for the great recipe! My husband (who doesn't usually eat casseroles with cream soups) & two 13 year-old boys loved it. I even had seconds which I never do for dinner.
I followed this recipe but it came out too liquidy. The crust on top cooked fine but the inside was runny like a soup. I don't know if it's supposed to be like this but I was disappointed and will try recooking it tonight so that it gets thicker.
I followed the recipe and everyone loved it. The following week I decided to do my own thing and it was a HIT! I used 3 boxes of cornbread mix(just followed the instructions on the box and poured it on top) I used 2 cans of corn and some leftover chicken and it was a hit. I will say that you have to let it cook for about an hour and ten minutes to get the cornbread to cook all the way through. I was afraid it would burn but it came out great-definetly making again
I really enjoy this recipe. My adjustment is to put the mixture in three tin pie plates and use pie crust to make 3 casseroles. Perfect for folks w/ a new baby or an ailing family member. I like to put initials or a heart shape with a fork on the crust as a nice personal touch.
I made this with some variations. It was a quick, tasty dinner that went over pretty well with the kids. I used 1 can of corn, drained, and used one entire rotisserie chicken instead of the canned. Instead of rolling the crust out, I just overlapped them on the rectangular pan and smushed the sides down to make a thicker crust. Not the best looking, but easier! My only complaint was that it was a little too runny, but it was still tasty.
My whole family loved this!! I halfed the whole recipe for smaller portion (family of 3). It was wonderful will definitely make it again.
This was a good recipe & easy to make. I used some fajita chicken strips in addition to 1 can of chicken instead of 2 cans. This just seemed to add some more substance to it. Otherwise we liked the flavor & it went over well with the hubby.
Went over really well at our table~my son and husband argued over the leftovers!
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