Back to School Chicken Veggie Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Middle of the week favorite Ingredients:
1 (10 ounce) can low-fat condensed cheddar cheese soup |
1 cup low-fat milk |
2 tablespoons instant minced onion |
1 (10 ounce) frozen mixed vegetables (thawed and drained) |
1 1/2 cups cut up cooked chicken |
2 cups bisquick reduced-fat baking mix |
2 teaspoons light mayonnaise |
1 egg |
Directions:
1. Preheat ovean to 400*.
2. Heat soup, milk and instant minced onion to boiling in 3 quart sauce pan, stirring constantly.
3. Stir in vegetables and chicken.
4. Pour into ungreased rectangle 11 x 7 x 1/2 baking dish.
5. Mix remaining ingredients until crumbly and sprinkle over top.
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