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Hot Chicken & Potato Salad

This image courtesy of 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.

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 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 cup Monterey Jack cheese or shredded Swiss cheese, shredded
  • 3/4 cup plain yogurt
  • 1 large potato, cut into cubes

Instructions

  1. Preheat oven to 350 degrees F. Stir 1/2 can onions and walnuts in a medium bowl.

  2. 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.

  3. 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.

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

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So the cubed potatos are going to get cooked in 20 minutes? Or is the potato supposed to be cooked before being cut into cubes?

I think this sounds great but please explain the missing parts would like to make for luncheon

Thank you for your comment. The recipe has been updated. -- RecipeLion Editor

I am confused. The recipe seems to be missing the first part. It doesn't tell us what the walnut mixture is and says to combine the remaining onions. Could you clarify this for me as it does sound delicious

I agree. I also found this recipe confusing. Sounds yummy but isn't complete.

Thank you for your comment. The recipe has been updated. -- RecipeLion Editor

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