Chicken Pot Pie

Serves: 6 @ 4.5 points per serving or 4 @ 6.5 points per serving

1 cup - Reduced Fat Bisquick
1/2 cup - Skim Milk
1/4 cup - Egg Beaters
2 cups frozen mixed veggies, thawed
2 cups cooked, chopped white chicken meat
2 cans - Campbell's fat free (Healthy Request) Cream of Mushroom soup

Preheat oven to 400 degrees. Spray a casserole dish (at least 2 inches deep...I use an 8x8 pan) with Pam. Mix together: veggies, chicken and soup. Pour into casserole dish. In another bowl, mix Bisquick, milk and Egg Beaters. Pour over the top of chicken mixture in the casserole. Bake for about 30 minutes or until crust is golden.