Hot Chicken & Potato Salad

Campbell's Hot Chicken & Potato Salad Recipe

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.

At a glance

Prep

15 min.

Total

40 min.

Serves

8

Servings: 1 1/3 cups each

Bake: 25 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

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

How to Make It

  • 1

    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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RID#26248

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