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.
YIELD
8 servingsPREP
15 minCOOK
40 minREADY
60 minIngredients
Directions
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.
Comments
are you sure its 10 3/4 pounds of cream of chicken soup?
The recipe is updated, 1 can chicken soup is 10 3/4 ounces. Thanks for the comment!
I think that it is more likely to be 10 3/4 ounces of cream of chicken soup.
I think is ounces not pounds.
Thanks for all your comment, it definitely should be 10 3/4 ounces canned chicken soup. The recipe has been updated!
are you putting pie crust on the bottom as well as on top?