Fiesta Chicken Casserole

Ingredients

• 15 ounce black beans drained and rinsed canned
• 19.5 ounce premium chicken chunk drained swanson® canned
• 10.8 ounce campbell's® condensed cream of chicken soup fat free 98% canned
• 24 ounce kernel corn whole frozen
• 15 ounce pie crust refrigerated
• 16 ounce chunky salsa pace®
• 2 cups cheddar cheese shredded
• 1 cup cup heavy whipping cream sour

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat oven to 400 degrees F. Bring pie crust to room temperature.
2. Mix salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13x9x2-inch baking pan.
3. Place crusts on floured surface, overlapping about 3 inches in the center. Press seam to seal.
4. Roll into 14x10-inch rectangle. Trim excess crust.
5. Place crust over chicken mixture and flute edges.
6. Cut slits in pastry.
7. Bake for 40 to 45 minutes or until pie crust is golden brown.