Fiesta Chicken Casserole

• 1 (15 ounce) package refrigerated pie crusts (2 crusts)
• 1 (16 ounce) jar chunky salsa
• 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 cup sour cream
• 8 ounces shredded cheddar cheese (about 2 cups)
• 1 (24 ounce) package frozen whole kernel corn
• 2 (9 3/4 ounce) cansswanson premium white chunk chicken breast in water, drained
• 1 (15 ounce) can black beans, rinsed and drained

1. Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
2. Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl.
3. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
4. Unfold the pie crusts on a lightly floured surface.
5. Lay the crusts side-by-side so that they overlap by about 3 inches in the center.
6. Press the seam to seal.
7. Roll the pie crust into a 14 x 10-inch rectangle.
8. Place the pie crust over the chicken mixture.
9. Trim the excess crust from the edge.
10. Cut several slits in the crust.
11. Bake at 400F for 40 minutes or until the crust is golden brown.

chunky salsa, campbells cream, sour cream, cheddar cheese, kernel corn, chicken, black beans

Taken from www.food.com/recipe/fiesta-chicken-casserole-396398 (may not work)