Fiesta Chicken Casserole

Fiesta Chicken Casserole

Campbell's Kitchen 0

"Chicken, black beans, salsa and cheese bake together in this delicious and creamy Mexican-inspired casserole. Refrigerated pie crusts make this recipe quick and easy."

Ingredients 55 m {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings


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  • Prep

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  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. Roll into 14x10-inch rectangle. Trim excess crust. Place crust over chicken mixture and flute edges. Cut slits in pastry.
  4. Bake for 40 to 45 minutes or until pie crust is golden brown.
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Reviews 24

  1. 37 Ratings


Huge hit for the whole family. Very easy. I didn't have all of the ingredients, so these are the substitutions that I had to make. I was short on the sour cream, so I added some spreadable cream cheese to make up the difference (thick & helps cut the spice of the salsa); Ranch Style Beans instead of Black Beans; Rotisserie chicken instead of canned (I did use extra based on a previous review). Instead of messing with the rectangle, I just made 2 pie dishes (very fast... double the crust under itself on the edges for a thick crust edge). We had company, so both pies were gone by lunch the next day. For our own family, I'll freeze the 2nd pie (without crust) & also freeze the 2nd pie crust (wrapped in foil) for a quick dinner for another night. Thanks for the great recipe! My husband (who doesn't usually eat casseroles with cream soups) & two 13 year-old boys loved it. I even had seconds which I never do for dinner.

Gail Anderson

I followed the recipe and everyone loved it. The following week I decided to do my own thing and it was a HIT! I used 3 boxes of cornbread mix(just followed the instructions on the box and poured it on top) I used 2 cans of corn and some leftover chicken and it was a hit. I will say that you have to let it cook for about an hour and ten minutes to get the cornbread to cook all the way through. I was afraid it would burn but it came out great-definetly making again


I really enjoy this recipe. My adjustment is to put the mixture in three tin pie plates and use pie crust to make 3 casseroles. Perfect for folks w/ a new baby or an ailing family member. I like to put initials or a heart shape with a fork on the crust as a nice personal touch.