BACK-TO-SCHOOL CHICKEN VEGGIE CASSEROLE

1 (10 3/4 oz) can condensed Cheddar cheese soup*
1 cup milk
2 tablespoons instant minced onion
1 (10 oz) package frozen mixed vegetables, thawed and drained
1 1/2 cups cut-up cooked chicken
FOR THE TOPPING:
2 cups Original or Reduced Fat Bisquick baking mix
2 tablespoons mayonnaise or salad dressing (like Miracle Whip)
1 egg
4 medium green onions, chopped (1/4 cup)

Heat oven to 400 degrees F.

Heat soup, milk and instant minced onion to boiling in 3-quart saucepan, stirring constantly.

Stir in vegetables and chicken. Pour into ungreased rectangular baking dish, 11x7x1 1/2-inches.

To make the topping, mix remaining ingredients until crumbly; sprinkle over chicken mixture.

Bake uncovered about 25 minutes or until topping is golden brown and soup mixture is bubbly.

*Vary the flavor of this easy casserole by using another flavor of condensed soup, perhaps cream of mushroom or cream of celery.

LOW FAT VARIATION:
To reduce the fat to 6 grams and the calories to 305 per serving, use Reduced Fat Bisquick, a reduced-fat condensed cream soup, fat-free mayonnaise or salad dressing and 1/4 cup fat-free cholesterol-free egg product.

Makes 6 servings
Source: Recipe booklet: Bisquick, #166, October 2000