This recipe came from my handy dandy Bisquick cookbook and I love it! However, when I am cooking, I always make a few changes to suit the tastes of my family, and I encourage you to add your little ways to spice things up as well. This is a great after Thanksgiving treat with leftovers. I also double the batch on this at Christmas time and I buy those disposable loaf shaped tin pans and bake them as gifts to give out on Christmas Eve to my friends and family. I let them cool and wrap them in Reynolds Colored Plastic Wrap and tie a bow around it. They make great little individual dinner gifts on a cold Christmas Eve night.
Prep time: 10 minutes – Start to finish 40 minutes – 6 servings
- 1 – 1-lb bag of frozen mixed vegetables
- 1 cup of diced cooked chicken (I usually use a little more and I cook my chicken with a few green peppers, onions and a little minced garlic for more flavor). I remove green peppers and onions before adding chicken to other ingredients.
- 1 can (10.75oz) condensed cream of chicken soup
- 1 cup Original Bisquick mix
- ½ cup of milk
- 1 egg
Heat oven to 400°. In an ungreased 2-quart casserole dish, mix vegetables, chicken and soup until blended. In a medium bowl, stir all remaining ingredients with wire whisk or fork until blended. Pour over chicken mixture. Bake uncovered about 30 minutes or until crust is golden brown.
Peace & Blessings,