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Hot Chicken and Potato Salad Casserole

By: Campbell's Kitchen
Hot Chicken and Potato Salad Casserole
This image courtesy of campbellskitchen.com

Hot Chicken and Potato Salad Casserole tastes like a warm version of your traditional creamy potato salad. The recipe calls for fried onion rings, walnuts, cream of mushroom soup, peas and carrots. You can top it with your choice of Monterey Jack or Swiss cheese; it tastes delicious either way. It doesn't take very long to prepare, and it serves a lot of people, which makes this a great meal for family gatherings. If you're looking for a hot, comforting meal, then this is the dish for you.

Serves8

Preparation Time15 min

Cooking Time25 min

Cooking Vessel Size2-quart baking dish

Ingredients

  • 1 (6-ounce) can French fried onions
  • 1/3 cup chopped walnuts
  • 4 cups diced cooked chicken
  • 2 cups frozen peas and carrots, thawed
  • 1 (10-3/4-ounce) can Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1 1/2 cup shredded Monterey Jack cheese or shredded Swiss cheese
  • 3/4 cup plain yogurt
  • 1 large potato, cut into cubes

Instructions

  1. Preheat oven to 350 degrees F.

  2. Stir 1/2 can onions and walnuts in a medium bowl.

  3. Stir remaining onions, chicken, peas and carrots, soup, cheese, yogurt and potato in a large bowl. Pour chicken mixture into a 2-quart baking dish.

  4. Bake for 20 minutes or until chicken mixture is hot and bubbling. Stir chicken mixture. Sprinkle with walnut mixture.

  5. Bake for 5 minutes or until the walnut mixture is golden brown.

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