1 can (10 3/4 oz) Campbell's Condensed Cream of Chicken Soup
1 pkg (about 9 oz) frozen mixed vegetables, thawed
1 cup cubed cooked chicken
1/2 cup milk
1 cup Bisquick
Preheat oven to 400. In 9" pie plate, mix soup, vegetables, and chicken.
Mix milk, egg and baking mix. Pour over chicken mixture.
What I did differently from the recipe:
Besides not measuring, nothing. I had some leftover chicken from the chicken noodle soup, so I just threw that in there along with however many veggies fell out of the bag as I shook it. Not very scientific!
What I'll do differently next time:
Thumbs UP! This was one of the easiest recipes I've ever done, and it was surprisingly good! I have been spoiled for years by mom's chicken pot pie (easily the best ever) so I didn't think this would satisfy me. I was surprised at how good it was - in fact, Stephen finally told me to quit telling him how good it was. It probably took all of 5 minutes to dump in all the ingredients, and then just about 25 to cook it. Great for when you're in a hurry!