Chicken Salad Bake

After a recent party, I had lots of leftover chicken salad. I mixed it with cream of chicken soup, chopped sweet red pepper and coarsely crushed Triscuit crackers. I put this mixture in a casserole dish and baked it at 350° for about 25 minutes. Then I topped it with more crushed Triscuits and baked it for 10 minutes longer. It was terrific. In fact, next time chicken salad is on the menu, I plan to make extra just so I can fix this tasty main dish. —Tricia Johnston, Atlanta, Georgia