Turn leftover chicken or turkey into the ultimate comfort food in just 30 minutes thanks to Campbell's.
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
  • 1 cup reduced fat (2%) milk
  • 1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 1/4 cups)
  • 1 cup cubed cooked chicken or turkey
  • 1 egg
  • 1 cup biscuit baking mix


Step 1

Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate or ovenproof skillet.

Step 2

Stir the remaining 1/2 cup milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust).

Step 3

Bake for 20 minutes or until the topping is golden brown.

Recipe Tips

  • For a drop biscuit topping, reduce the milk in the batter to 1/4 cup. Drop the batter by spoonfuls over the chicken mixture, then bake as directed.
  • You can substitute reduced fat all-purpose baking mix for the biscuit baking mix.