Fiesta Chicken Casserole

1 package refrigerated pie crusts (2 crusts)
1 jar (16 oz.) salsa
1 can cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1 package (24 oz) frozen corn
2 big cans of chicken, drained
1 can black beans, rinsed and drained

Preheat oven to 400. Let the pie crusts stand at room temperature for 15 minutes or until they are easy to handle. Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon into 13x9 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 14x10 rectangle. Place the pie crust over the chicken mixture. Cut several slits in the pie crust. Bake for 40 minutes or until the crust is golden brown.

**I got this recipe from the coupon insert in the Sunday paper and it was yummy! It would be easy to make and freeze ahead. It would be good with homemade crust and you could use boiled chicken instead of canned also. However, following the recipe "as is" was very quick and easy.