Hot Chicken & Potato Salad
Need to feed a crowd? This creamy version of a chicken and potato salad is actually a casserole recipe that is served hot from the oven...it's a real crowd-pleaser. With peas, carrots, potatoes, and chicken, it has everything you need to make a meal.
Serves8 (about 1 1/3 cups each)
Preparation Time15 min
Cooking Time25 min
Ingredients
- 1 can (6-ounces) French fried onions
- 1/3 cup chopped walnuts
- 4 cup diced cooked chicken
- 2 cup frozen peas and carrots, thawed
- 1 can (10.75-ounces) Campbell's Condensed Cream of Mushroom Soup
- 1 1/2 cup Monterey Jack cheese or shredded Swiss cheese, shredded
- 3/4 cup plain yogurt
- 1 large potato, cut into cubes
Instructions
-
Preheat oven to 350 degrees F. 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.