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from the kitchen of Linda Avery

CAMPBELL'S NO GUILT
CHICKEN POT PIE

1  can (10 3/4oz.) Campbell's Condensed Fat Free Cream of Chicken Soup
1  pkg. frozen vegetables thawed (about 9 oz)
1  cup cubed cooked chicken
1/2  cup milk
1  egg
1  cup Bisquick Reduced Fat Baking Mix

Preheat oven to 400.  In 9" pie plate mix soup, vegetables and chicken. Mix milk, egg and baking mix.  Pour over chicken mixture.  Bake for 30 mins or until golden brown.  Serves 4  (8 gm fat per serving)
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