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: about 1 1/3 cups each

Bake: 25 min.

Made With

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

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What You'll Need

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 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 1/2 cups shredded Monterey Jack cheese or shredded Swiss cheese (about 6 ounces)
3/4 cup 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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Recipe Nutritional Information

Made With

98% FF Cream of Mushroom Soup Cream of Mushroom Soup

calories

628 640

totalfat

35g 37g

saturatedfat

12g 13g

cholesterol

111mg 112mg

sodium

795mg 893mg

totalcarbohydrate

35g 35g

dietaryfiber

4g 4g

protein

41g 40g

vitamina

94%DV 94%DV

vitaminc

15%DV 15%DV

calcium

31%DV 30%DV

iron

14%DV 14%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#26248

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