Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
Bake for 30 minutes or until the topping is golden brown.
Serving Suggestion: Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
Using Campbell's® Condensed Cream of Chicken Soup: Calories 320, Total Fat 12g, Saturated Fat 0g, Cholesterol 0mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 0g, Cholesterol 0mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
Tip: Substitute Campbell's® Condensed Cream of Chicken with Herbs Soup for the Cream of Chicken.
Courtesy of Campbell's® Kitchen