1 (1 lb.) pkg. frozen mixed vegetables (broccoli, cauliflower and carrots), thawed and drained
1 can cream of chicken soup
3/4 c. milk
2 c. chopped, cooked chicken
1 c. biscuit mix
1 egg, slightly beaten
1/4 c. milk
1 c. Velveeta cheese, cubed
1 can Durkee onion rings

Combine soup, milk, chicken, vegetables, 1/4 cup cheese and 1/2 can onions until well blended. Spread mixture into 8 x 12-inch baking dish sprayed with Pam.

Bake uncovered at 425°F for 10 minutes.

Meanwhile, combine biscuit mix, egg and milk to form a soft ball dough. Spoon over hot chicken mixture to form a lattice design.

Bake at 425°F for 20 to 30 minutes until biscuits are golden brown.

Remove from oven and put remaining cheese and onions on top of biscuits and bake until cheese melts and onions are lightly browned.

Yields 6 servings; 3/4 cup per exchange equals 1 vegetable, 2 meat and 1 1/2 fats.