Fiesta chicken casserole recipe

Fiesta Poultry Casserole Menu

Submitted by Maxine on July 8th, 2008 at 01:54pm

Fowl, black color beans, salsa, and much much more are topped off with wealthy cake crust.

Elements

one pkg. 15 ounce. refrigerated cake crust 2 crusts
1 jar sixteen ounce. Pace Chunky Salsa
one can 10 34 oz. Campbell’s Condensed Lotion of Chicken Soup OR 98 Added unwanted fat Totally free Cream of Chicken Soup
1 C. bad lotion
two C. shredded Cheddar cheese eight ounce.
1 pkg. 24 oz. freezing complete kernel corn
2 containers 9.75 oz. Each Swanson Premium Portion Chicken Bust in Water, drained
1 can about 15 oz. black color beans, exhausted and rinsed

Recommendations

Pre-heat cooker to 400 F. Deliver cake crusts to spot temperature. Mixture salsa, soup, negative cream, dairy items, corn, poultry and beans in sizeable dish. Table spoon into ungreased 139x two baking pan. Position crusts on floured surface, overlapping about three inside the centre. Click seam to shut. Roll into 1410 rectangle. Trim further crust. Spot crust over chicken combination and flute sides. Lessen slits in pastry. Put together for 40 to 45 minutes or till ultimately cake crust is glowing brown.