Friday, October 23, 2009

It’s Pumpkin Carving Time!

Halloween is only eight days away! I’m not sure about you but it’s a big holiday in my family and one of our favorite past times has been pumpkin carving. Every year, we all get together, travel to a pumpkin patch and pick out our best, perfectly round and oversized pumpkins! We then carve our pumpkins, have great treats and watch a scary movie. This year, I’ve been tasked to make the yummy food for our yearly gathering. I will be serving Fiesta Chicken Casserole. It’s quite easy to make and it’s great for a larger group of people. It’s just a great way to get into the Halloween mood!

Sunday is our annual trip and this year, I am preparing to make the best carved pumpkin of all my family! I began to do some research and found a lot of great resources online for carving pumpkins. One of the best I’ve found was on the History Channel’s website ( They had a wealth of fun information about myths, legends, the history of Halloween and a whole section on carving pumpkins. You can actually download stencils and print them out! Here is the one I chose . Ok, It’s a little challenging but I love a good challenge when it comes to pumpkin carving. Wish me luck and I will be sure to share with everyone the outcome!

Fiesta Chicken Casserole

From: Campbell's Kitchen
Prep: 15 minutes
Bake: 40 minutes
Serves: 8

1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
8 ounces shredded Cheddar cheese (about 2 cups)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained


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 13 x 9 x 2-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 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake at 400°F. for 40 minutes or until the crust is golden brown.

Best, and until next time, Kaitlin.


Ms Bibi said...

The Chicken Casserole look delicious.

Good luck with the pumpkin carving contest, may you have the best pumpkin,

Renn said...

Wow, I made this last week and I loved it! It looks good, but it is so much better than I ever expected! Thanks for posting this!