This is that Campbell’s soup chicken potpie recipe with a few additions. I double the recipe to make a 9 X 13 pan.
1 package frozen mixed vegetables
1 cup cut-up cooked chicken
1 can (10 3/4 ozs) condensed cream of chicken soup
1/2 cup finely diced onion
1/2 cup finely diced celery
1 T dried parsley or 2 T fresh chopped parsley
1/2 to 3/4 cups chicken broth
1 cup Bisquick mix
1/2 cup milk
1. Heat oven to 400F. Mix frozen vegetables, chicken and soup, onion, celery, parsley and chicken broth in an ungreased 2 quart casserole.
2. Stir Bisquick, milk and egg in small bowl with fork until blended. Sprinkle paprika on top. Pour over chicken and vegetables in casserole dish.
3. Bake 30 minutes until golden brown.