10 3/4 oz. Campbell's 98% Fat Free Cream of Chicken soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 c. cubed, cooked chicken
1/2 c. milk
1 egg
1 c. reduced fat all-purpose baking mix

Preheat oven to 400°F. In a 9 inch pie plate mix soup, vegetable and chicken. Mix milk, egg and baking mix together and pour over chicken mixture.

Bake 30 minute or until golden.

Serves 4.

Tip: To thaw vegetables, microwave on HIGH 3 minutes.