EASY CHICKEN POTPIE

By á-2995

Ingredients

• 10 3/4 OZ.CREAM CHICKEN SOUP-REDUCED FAT
• 10 3/4 OZ. CREAM MUSHROOM SOUP - REDUCED FAT
• 1/2 CUP PLUS 2/3 CUP FAT-FREE MILK - DIVIDED
• 1/2 TSP DRIED THYME
• 1/4 TSP PEPPER
• 1/8 TSP POULTRY SEASONING
• 2 PKG. (16 OZ. EACH) FROZEN MIXED VEGETABLES - THAWED
• 1 1/2 CUPS CUBED COOKED CHICKEN BREAST
• 1 1/2 CUPS BISQUICK BAKING MIX

Preparation

Step 1

COMBINE SOUPS,1/2 CUP MILK,THYME,PEPPER AND POULTRY SEASONING - STIR IN VEGETABLES AND CHICKEN.

TRANSFER TO 13 X 9 IN BAKE DISH COATED WITH NON-STICK SPRAY

STIR BAKE MIX AND REMAINING MILK TOGETHER

DROP BY ROUNDED TBSP ONTO CHICKEN MIXTURE

BAKE UNCOVERED AT 350 F 40 - 50 MINS UNTIL FILLING
IS BUBBLY AND BISCUITS ARE BROWN