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.