This is the only recipe I have posted to my blog that I have not personally made...but I have tasted it and, believe me, it is REALLY good! From Campbell's recipe website.
1 pkg. (15 oz.) refrigerated pie crust (2 crusts)
1 jar (16 oz.) salsa
1 can (10-3/4 oz.) cream of chicken soup
1 C. sour cream
2 C. shredded cheddar cheese (about 8 oz.)
1 pkg. (24 oz.) frozen whole kernel corn
2 cans (9.75 oz. each) chunk chicken breast in water, drained
1 can (about 15 oz.) black beans, rinsed and drained
Heat oven to 400 degrees. Let the pie crusts stand at room temperature for 15 minutes, or until they're easy to handle. Stir the salsa, soup, sour cream, cheese, corn, chicken, and beans in a large bowl. Spoon the chicken mixture into a 9x13-inch baking dish. Unfold the pie crusts 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 the pie crust into a 10x14-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust. Bake for 40 minutes, or until the crust is golden brown.
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