1 can Cream of Chicken Soup
1 cup milk
1 16oz frozen mixed vegetables, thawed
2 boneless chicken breasts, cooked and cubed
1 large egg
1 cup biscuit baking mix
Heat oven to 400 degrees.
Stir the soup, 1/2 cup milk, vegetables and chicken into a deep-dish pie plate.
Stir 1/2 cup milk, egg and baking mix in a small bowl until well blended. Pour and spread batter over the chicken mixture. Set pie dish on a cookie sheet (to catch any bubble over) and bake in oven for 30 minutes or until the topping is golden brown.
*This recipe was in an ad for Campbell's soup in the Sunday paper. I just increased the amount of veggies and chicken to make it chock full of goodies. I also used a deep-dish pie plate in lieu of the basic 9" pie pan.
