Heat the oven to 400. Let the pie crusts stand at room tempurature for 15 minutes or until they're easy to handle.
Stir the salsa, soup. sour cream, cheese,corn, chicken and beens in a large bowl. Spoon the chicken mixture into a 13 by 9 by 2 inch baking dish.
unfold the pie crusts on a lighly floured surface. lay the crusts side by side so that they overlap by about 3 inches in the center. Press the seam to seal. Rool the pie crust into a 14by10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.
Bake for 40 minutes or until the crust is golden brown.
Originally Submitted
3/2/2010
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