No-guilt chicken pot pie

Yield: 4 Servings

Measure Ingredient
1 cup Cubed cooked chicken
1 pack (9 oz) frozen mixed vegetables, thawed
1 can (10 3/4 oz) Fat Free Cream of Mushroom Soup
½ cup Milk
1 \N Egg
1 cup Reduced fat Bisquick

Preheat oven to 400 F. In a 9" pie plate mix chicken, vegetables and soup.

Mix milk, egg and baking mix. Pur over chicken mixture. Bake 30 minutes or until golden brown. Serves 4. MC formatting by bobbi744@...

Recipe by: Campbell's 98% fat-free Cream of Chicken Soup recipe Posted to Digest eat-lf.v097.n237 by Roberta Banghart <bobbi744@...> on Sep 19, 1997

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