Easy Chicken
What’s the bonus of ours? 6 ingredients in 30 minutes. Cream of Chicken Soup is the star here, working as the rich, creamy foundation to the recipe with the veggies and chicken (opt for rotisserie chicken to make it even easier). Our homey version is also topped with a fluffy biscuit crust. For a larger crowd, it’s easy to double the recipe and make it in a 13x 9-inch dish (check out the recipe tips below).
Ingredient
- 1 can (10.5 ounces) Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Unsalted Cream of Chicken Soup
- 1 cup reduced fat (2%) milk
- 1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 1/4 cups)
- 1 cup cubed cooked chicken or turkey
- 1 egg
- 1 cup biscuit baking mix
Direction
- Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate or ovenproof skillet. Season the mixture with salt and pepper.
- Stir the remaining 1/2 cup milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust).
- Bake for 20 minutes or until the topping is golden brown.
