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.
6 ounces (1 can) French fried onions0.333 cup chopped walnuts4 cups diced boneless, skinless chicken breasts, cooked2 cups frozen peas and carrots, thawed1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1.5 cups Monterey Jack cheeseor shredded Swiss cheese (about 6 ounces)0.75 cup plain plain yogurt1 large potato, cut into cubes
You might expect to find some sort of alco...
Pineapple juice, honey and red wine vinega...
These innovative wraps feature all the gre...
Here's an easy way to make family-favorite...