Fiesta Chicken Casserole Recipe -
Fiesta Chicken Casserole Recipe
  • READY IN 55 mins

Fiesta Chicken Casserole

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 serving Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 400 degrees F. Bring pie crust to room temperature.
  2. Mix salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13x9x2-inch baking pan.
  3. Place crusts on floured surface, overlapping about 3 inches in the center. Press seam to seal. Roll into 14x10-inch rectangle. Trim excess crust. Place crust over chicken mixture and flute edges. Cut slits in pastry.
  4. Bake for 40 to 45 minutes or until pie crust is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2008

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.

Most Helpful Critical Review
May 10, 2011

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.

Nov 07, 2008

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

Feb 23, 2012

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.

Jul 27, 2010

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.

Dec 29, 2009

My whole family loved this!! I halfed the whole recipe for smaller portion (family of 3). It was wonderful will definitely make it again.

Mar 29, 2008

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.

Jan 12, 2008

Went over really well at our table~my son and husband argued over the leftovers!


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