This one is from the Campbells website. However, Stephanie substitutes all store brand ingredients and she makes the chicken using a whole chicken in the crockpot and split it up in several recipes throughout the week. Like another friend suggested. This was really quick and easy and made for a good after church meal. It's pretty much a one pot meal.
From: Campbell's Kitchen
Prep: 15 minutes
Bake: 40 minutes
1 pkg. (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
2 cups shredded Cheddar cheese (about 8 ounces from a block)
1 pkg. (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained (or cook and shred your own chicken)
1 can (about 15 ounces) black beans, rinsed and drained
Heat the oven to 400°F. 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 for 40 minutes or until the crust is golden brown.
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