Fiesta Chicken Casserole

I made this casserole on Sunday and we really enjoyed it. I'm publishing it here the way it was written; I made my own pie crust and cooked my own chicken on the table top grill. Enjoy!

Fiesta Chicken Casserole

From: Campbell's Kitchen
Prep: 15 minutes
Bake: 40 minutes
Serves: 8 (generously)

Ingredients:

1 pkg (15 oz) refrigerated pie crust
1 jar (16 oz) Pace Thick & Chunky Salsa
1 can (10 3/4 oz) Campbell's Cream of Chicken Soup (regular or low fat)
1 cup sour cream
2 cups shredded Cheddar cheese (8 oz)
1 pkg. (24 oz) frozen whole kernel corn
2 cans (9.75 oz each) Swanson Premium Chunk Chicken Breast in Water, drained
1 can (about 15 oz) black beans, drained and rinsed

Directions:

PREHEAT oven to 400* F. Bring pie crust to room temperature.

MIX salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13x9x2 inch baking pan.

PLACE crusts on floured surface, overlapping about 3" in the center. Press seam to seal. Roll into 14x10 inch rectangle. Trim excess crust. Place crust over chicken mixture and flute edges. Cut slits in pastry.

BAKE for 40-45 minutes or until pie crust is golden brown.

I may use a corn bread crust next time.

Texas Sheet Cake

I need a good recipe for Texas Sheet Cake. Thanks to Angie, this one sounds great!!!

This is my favorite for Texas Sheet Cake aka Texas Fudge Cake aka 30 minute cocoa cake:
2 cubes butter
1/4 unsweetened cocoa
1 cup water
2 cups flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
1/2 cup milk
1 teaspoon soda

Boil butter, cocoa and water. Pour over flour, sugar and salt. Mix by hand; add vanilla, eggs and milk mixed with soda. Mix by hand. Pour into large greased and floured jelly roll pan (12x15 with sides). Bake at 350 for 20 minutes. Frost with Quick Cocoa

Frosting: Boil 1 stick butter with 6 tablespoons milk, 2 tablespoons unsweetened cocoa and 1/2 cup nuts (optional). Pour over 1 pound (1 box) confectioners' sugar. Pour over cake as soon as it comes out of the oven. Enjoy!