Ingredients:
1 cup cooked chicken, cut into bite sized pieces
1 2/3 cups frozen vegetables, thawed
1 (10 ounce) cans cream of chicken soup ( I use low sodium)
1 cup Bisquick reduced-fat baking mix ( regular Bisquick will work too)
1/2 cup nonfat milk or 1/2 cup milk
1 eggs
Directions:
Preheat oven to 400 F.
Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
Bake in oven for 30 minutes or until top turns golden brown.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.