<http://schema.org/recipeInstructions>
" Let the pie crusts stand at room temperature for 15 minutes or until they&amp;#039;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.\u00A0 Lay the crusts side-by-side so that they overlap by about 3 inches\u00A0in 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.\u00A0 Trim the excess crust from the edge.\u00A0Cut several slits in the crust. Bake at 400 degrees F. for 40\u00A0minutes or until the crust is golden brown.Using Campbell&amp;#039;s&amp;amp;reg; Condensed 98% Fat Free Cream of Chicken Soup  Calories 642, Total Fat 34g, Saturated Fat 13g, Cholesterol 70mg, Sodium 1459mg, Total Carbohydrate 59g, Dietary Fiber 6g, Protein 29g, Vitamin A 19%DV, Vitamin C 10%DV, Calcium 26%DV, Iron 14%DV"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a8547/fiesta-chicken-casserole-recipe-campbells-1109/?src=shelter_footer>