Prep Time: 15 min / Total Time: 45 min
Heat oven to 400°F.
High Altitude (3500-6500 ft) Heat oven to 425º
1 pkg (300g) Green Giant® frozen mixed vegetables, thawed (about 2 1/2 cups)
2 cups(500g) cut-up cooked chicken (or turkey)
1 can (10 oz fl/284 ml) condensed cream of chicken soup
1/2 (125 ml) cup Original Bisquick® mix
1/2 (125 ml) cup milk
1 egg
Serves 6
1. Stir vegetables, chicken and soup in ungreased 9-inch (23 cm) pie plate or square pan (or a 2 qt/2L casserole).
2. Stir Bisquick mix, milk and eggs until blended.
3. Pour over chicken mixture..
4. Bake uncovered about 30-35 minutes or until crust is golden brown.
Variation: Use chopped cooked ham instead of chicken and cream of celery soup.
Heat oven to 400°F.
High Altitude (3500-6500 ft) Heat oven to 425º
1 pkg (300g) Green Giant® frozen mixed vegetables, thawed (about 2 1/2 cups)
2 cups(500g) cut-up cooked chicken (or turkey)
1 can (10 oz fl/284 ml) condensed cream of chicken soup
1/2 (125 ml) cup Original Bisquick® mix
1/2 (125 ml) cup milk
1 egg
Serves 6
1. Stir vegetables, chicken and soup in ungreased 9-inch (23 cm) pie plate or square pan (or a 2 qt/2L casserole).
2. Stir Bisquick mix, milk and eggs until blended.
3. Pour over chicken mixture..
4. Bake uncovered about 30-35 minutes or until crust is golden brown.
Variation: Use chopped cooked ham instead of chicken and cream of celery soup.
