Ingredients
1 jar Pace® Chunky Salsa
1 can Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 c. sour cream
2 c. shredded Cheddar cheese
1 package frozen whole kernel corn
2 can Swanson® Premium White Chunk Chicken Breast in Water
1 can black beans
1 package refrigerated piecrust
Preparation
Step 1Let the piecrusts stand at room temperature for 15 minutes or until they’re easy to handle.Step 2Stir the salsa, soup, sour cream, cheese, corn, chicken, and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.Step 3Unfold the piecrusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll into a 14 x 10-inch rectangle. Place the piecrust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.Step 4Bake at 400° F for 40 minutes or until the crust is golden brown.Nutritional Values per Serving using Campbell’s Condensed Cream of Chicken Soup: Vitamin A 19%DV, Vitamin C 10%DV, Calcium 26%DV, Iron 14%DVNutritional Values per Serving using Campbell’s Condensed 98% Fat Free Cream of Chicken Soup: Calories 642, Total Fat 34g, Saturated Fat 13g, Cholesterol 70mg, Sodium 1459mg, Total Carbohydrate 59g, Dietary Fiber 6g, Protein 29g, Vitamin A 19%DV, Vitamin C 10%DV, Calcium 26%DV, Iron 14%DV
