We tried this new casserole earlier this week. It was really good and would be perfect for a cold winter's day...which lucky for us would NOT be this weekend! The weather looks gorgeous. :)
1 package of refrigerated pie crust (2 crusts)
1 jar (16 oz) salsa
1 can (10 3/4 oz) Cream of Chicken Soup
1 cup of sour cream
2 cups shredded cheese
1 package (24 oz) frozen corn
2 cans (9.75 oz each) canned chicken breast, drained (such as Swanson brand)
1 can (15 oz) black beans, rinsed and drained
Heat oven to 400. Let pie crusts sit at room temp for about 15 minutes.
Stir all ingredients (except crusts) together in a large bowl. Spoon into a 9x13 pan.
Unfold the pie crusts and lay them on a floured surface, overlapping about 3 inches in the center. Press the seam together to seal. Roll the crusts into a rectangle and lay over the chicken mixture. Trim any excess off. Cut several slits in the crust.
Back for 40 minutes.
We both really liked it! Gavin...not so much....but if I made it with beef instead of chicken, I bet he would have liked it, too. :) For the future, we'd probably cut the recipe in half since it made so much for just the two of us.
Enjoy!
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