Friday, October 23, 2009

Rewarding Revision

The other night, I made a new recipe for dinner. Except, I had to improvise along the way. It actually turned out very tasty. I'll share the original recipe with you and then my revisions that compensated for what I missed. Either way, it was a delightful comfort-food type of meal and everyone here enjoyed it (well, except for Miss Picky LadyBug, but I'm getting used to that . . .).

Fiesta Chicken Casserole
taken from the Sunday coupon inserts

1 package (2 crusts) of refrigerated pie crust
1 jar (16 oz.) salsa
1 can (10.75 oz.) cream of chicken soup
1 c. sour cream
2 c. shredded cheddar cheese
1 package (24 oz.) frozen whole kernel corn
2 cans (9.75 oz. each) canned chicken breast, drained
1 can (15 oz.) black beans, rinsed in cold water and drained
  • Preheat oven to 400.
  • Mix all ingredients together and pour into lightly sprayed 9x13 baking dish.
  • Unfold pie crusts and lay on lightly floured surface so they overlap each other by about 3 inches. Press the seam to seal. Roll crusts into a 14x10 rectangle and lay over the top of the baking dish that has been filled. Press crust edges to baking dish edges. Trim excess. Cut slits into top of crust.
my revisions:
2 pkg. (4 crusts) pie crust
12 oz. salsa
2 cans (10.75 oz. ea.) cream of chicken soup
1 1/2 c. shredded cheddar
2 cans (11 oz. ea.) fiesta corn, drained well
1 can (40. oz?) black beans, rinsed and drained well
4 boneless skinless chicken breasts, cooked and chopped
  • Preheat oven to 400.
  • Fit 2 of the pie crusts into two deep dish pie dishes.
  • Mix all other ingredients well and split between two pies.
  • Lay remaining crusts over each pie. Seal seams, flute edges if you are a fancy pants. Cut slit in top.
  • Bake at 400 for 35 - 45 minutes or until top is golden brown.
My mistake? I (for reasons likely contributed to sleep deprivation and incessant repetition of my name chanted behind me where ever I go these days) had it in my head that I was making a version of traditional pot pie so I (on autopilot I'm sure!) lay the pie crusts into the pie plates and THEN realized I needed more crusts to do it that way. And that we were out of sour cream. Thank goodness the pie crusts were on sale this week and I stocked up! The other revisions I did in order to accommodate the ingredients/sizes I had on hand.

My version was a little runnier than I like for a casserole like that, so I will likely only use one can of soup next time. But believe you me, there WILL be a next time. It was delish!


Lauren @ Dragonflies Journey said...

Even though you feel you messed it up, it sounds delicious! You should try my baked ziti recipe. You'll have plenty of leftovers and it's another great comfort food. Hope all is well!

heidi @ ggip said...

SOunds great! Last night I made a steak on the grill with a dry rub (the first time I have ever used a dry rub). Well, the grill caught on fire (more than it should be) and the steak looked absolutely terrible, but then we ate it and it was delicious! :)

julie said...

Sounds delicious! I will give it a try.


pups n horses said...


Have you ever thought of putting your recipes together as a cookbook?

See ya

Half Gaelic, Half Garlic! said...

That sounds like a great recipe......and it sounds like it does not take that much time to prepare....quick and simple, but very tasty!!

Hope you have a great weekend!!


Aus said...

Sounds super to me - my fav kind of meal - but probably not a good idea for our two lactose intolerant girls....yeah - we got two in a row that way!

hugs - aus and co.

Beverly said...

I read the title and thought this was going to be about your dining room revision!!! HAHAHA!

Great recipe though...and hey -- I am now famous for "my" pumpkin muffins!!! Hee hee -- I always give you the Yankee Twin!!