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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
We have over 100 cucumber salads to help you keep your cool.
Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a top-rated, Mexican-inspired casserole.
See how to make a terrific weeknight casserole.
See how to make a quick-and-easy, creamy chicken casserole.