1
package (9 oz) frozen cooked southwestern-seasoned chicken breast strips, thawed, cut into bite-size pieces
1/2
cup uncooked instant white rice
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (11 oz) whole kernel corn with red and green peppers, drained
1
can (2 1/4 oz) sliced ripe olives, drained
1
teaspoon garlic powder
1
teaspoon ground cumin
1/2
teaspoon salt
1/2
teaspoon pepper
1
cup sour cream
1
cup thick & chunky salsa
2
cups shredded colby-Monterey Jack cheese blend (8 oz)
1
egg, beaten
1
to 2 teaspoons chopped fresh parsley
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Steps
1
Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2
In large bowl, mix all remaining ingredients except egg and parsley. Pour into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top with beaten egg; sprinkle with parsley.
3
Bake 38 to 48 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Store in refrigerator.
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