Hot Chicken & Potato Salad
Need to feed a crowd? This creamy version of a chicken and potato salad is actually a casserole that is served hot from the oven...it's a real crowd-pleaser.
Ingredients
6 ounces (1 can) French fried onions
0.333 cup chopped walnuts
4 cups diced boneless, skinless chicken breasts, cooked
2 cups frozen peas and carrots, thawed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1.5 cups Monterey Jack cheeseor shredded Swiss cheese (about 6 ounces)
0.75 cup plain plain yogurt
1 large potato, cut into cubes
0.333 cup chopped walnuts
4 cups diced boneless, skinless chicken breasts, cooked
2 cups frozen peas and carrots, thawed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1.5 cups Monterey Jack cheeseor shredded Swiss cheese (about 6 ounces)
0.75 cup plain plain yogurt
1 large potato, cut into cubes
Instructions
Stir 1/2 can onions and walnuts in a medium bowl.
Stir the remaining onions, chicken, peas and carrots, soup, cheese, yogurt and potato in a large bowl. Pour the chicken mixture into a 2-quart baking dish.
Bake at 350°F. for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the walnut mixture.
Bake for 5 minutes or until the walnut mixture is golden brown.
Stir the remaining onions, chicken, peas and carrots, soup, cheese, yogurt and potato in a large bowl. Pour the chicken mixture into a 2-quart baking dish.
Bake at 350°F. for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the walnut mixture.
Bake for 5 minutes or until the walnut mixture is golden brown.
Hot Chicken & Potato Salad
Need to feed a crowd? This creamy version of a chicken and potato salad is actually a casserole that is served hot from the oven...it's a real crowd-pleaser.
Directions
Print
Stir 1/2 can onions and walnuts in a medium bowl.
Stir the remaining onions, chicken, peas and carrots, soup, cheese, yogurt and potato in a large bowl. Pour the chicken mixture into a 2-quart baking dish.
Bake at 350°F. for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the walnut mixture.
Bake for 5 minutes or until the walnut mixture is golden brown.
Ingredients
6 ounces (1 can) French fried onions
0.333 cup chopped walnuts
4 cups diced boneless, skinless chicken breasts, cooked
2 cups frozen peas and carrots, thawed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1.5 cups Monterey Jack cheeseor shredded Swiss cheese (about 6 ounces)
0.75 cup plain plain yogurt
1 large potato, cut into cubes
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