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 onions0.333 cup chopped walnuts4 cups diced boneless, skinless chicken breasts, cooked2 cups frozen peas and carrots, thawed1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1.5 cups Monterey Jack cheeseor shredded Swiss cheese (about 6 ounces)0.75 cup plain plain yogurt1 large potato, cut into cubes
Creamy Chicken and Vegetables
Sautéed chicken breasts and a medley of v...
Sweet & Tangy Grilled Chicken Salad...
You just have to try this deliciously diff...
Moroccan Chicken Thighs
Our recipe for Moroccan Chicken Thighs off...
Monterey Jack Chicken Quesadillas
Quesadillas are so quick and easy to prepa...