Cooking Directions

• 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.

Ingredients

• 6 ounces (1 can) French fried onions
• 0.333 cup chopped walnuts
• 4 cups diced boneless, skinless chicken breasts, cooked
• 2 cups frozen peas and carrots, thawed
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1.5 cups Monterey Jack cheeseor shredded Swiss cheese (about 6 ounces)
• 0.75 cup plain plain yogurt
• 1 large potato, cut into cubes