Chicken And Vegetable Biscuit Casserole

Ingredients

• 1 2/3 cups frozen mixed vegetables, thawed
• 1 cup cooked chicken, cut up
• 1 can (10.75 oz) condensed low-fat cream of chicken soup
• 1 cup reduced-fat baking mix (e.g., Bisquick)
• 1/2 cup non-fat milk
• 1 egg

Method

1. 1 Preheat oven to 400°F.
2. 2 Mix thawed vegetables, cooked chicken, and cream of chicken soup in an ungreased 9-inch pie plate.
3. 3 In a separate bowl, whisk baking mix, milk, and egg with a fork until blended.
4. 4 Pour the batter over the chicken and vegetable mixture in the pie plate.
5. 5 Bake for 30 minutes or until the topping is golden brown.
6. 6 Let cool for 5 minutes before serving.