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Hot Chicken & Potato Salad

By: Campbell's Kitchen

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ImHot Chicken & Potato Salad
This image courtesy of www.campbellskitchen.com

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.

Serves: 8 (about 1 1/3 cups each)

Preparation Time: 15 min

Cooking Time: 25 min

Ingredients
  • 1 can (6-ounces) French fried onions
  • 1/3 cup chopped walnuts
  • 4 cups diced cooked chicken
  • 2 cups frozen peas and carrots, thawed
  • 1 can (10.75-ounces) Campbell's Condensed Cream of Mushroom Soup
  • 1 1/2 cups 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.

Nutritional Information

Nutrition per Serving

Calories: 640

Fat: 37g

Fiber: 4g

Protein: 40g

Sodium: 893mg

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