Ingredients Jump to Instructions ↓

  1. 1 package(s) pie crust 1 jar(s) Pace® Chunky Salsa 1 can(s) Campbell's® Condensed Cream of Chicken Soup 1 cup(s) sour cream 8 ounce(s) shredded Cheddar cheese 1 package(s) frozen whole kernel corn 2 can(s) Swanson® Premium White Chunk Chicken Breast in Water 1 can(s) black beans

Instructions Jump to Ingredients ↑

  1. 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 degrees F. for 40 minutes or until the crust is golden brown. Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup Calories 642, Total Fat 34g, Saturated Fat 13g, Cholesterol 70mg, Sodium 1459mg, Total Carbohydrate 59g, Dietary Fiber 6g, Protein 29g, Vitamin A 19%DV, Vitamin C 10%DV, Calcium 26%DV, Iron 14%DV


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