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Chicken Veggie Casserole




Source of Recipe


lhbishop


List of Ingredients




Back to School Chicken Veggie Casserole


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


Recipe




Preheat oven to 400*.

Heat soup, milk and instant minced onion to boiling in 3 quart sauce pan, stirring constantly.

Stir in vegetables and chicken.

Pour into ungreased rectangle 11 x 7 x 1/2" baking dish.

Mix remaining ingredients until crumbly and sprinkle over top.