Chicken Pot Pie Casserole

Hayley Sokol Bahr

1 can condensed Cheddar cheese soup

1 c. milk

2 T. dried minced onion

2 c. frozen mixed vegetables, thawed, drained

1½ c. cut-up cooked chicken

2 c. Bisquick mix

2 T. mayonnaise

1 egg

Heat oven to 400 degrees. In 3-quart saucepan, eat soup, milk, and dried minced onion to boiling, stirring constantly. Stir in vegetables and chicken. Pour into ungreased 11x7-inch (2-quart) glass baking dish. In medium bowl, mix all remaining ingredients with fork until crumbly. Sprinkle over chicken mixture. Bake uncovered about 25 minutes or until topping is golden brown and soup is bubbly.