Easy No-Guilt Chicken Pot Pie
This recipe is so easy to prepare and so tasty and nutritious. It is served often.
- 1 can(s)
- (10 3/4 oz.) campbells condensed 98% fat free cream of chicken soup
- 1 pkg
- (about 9 oz.) frozen mixed vegetables thawed, (about 2 cups)
- 1 c
- cut up, cooked chicken
- 1/2 c
- 1 large
- 1 c
- bisquick reduced fat baking mix
In 9-inch ungreased pie plate mix soup, vegetables and chicken.
Bake for 30 minutes or until golden brown.
To thaw vegetables, microwave on high for 3 minutes.
Doubling Tip: Double recipe and bake in a 13x9x2-inch pan.