Posted 2/9/2013 6:59:53 AM
I doubled the recipe and cooked in a 13 x 9 pan. I used 2 cans cream of chicken soup, 2 thawed (12 oz.) packages mixed vegetables, 2 cups milk (1 cup mixed in soup and 1 for baking mix), and 2 eggs. I sautéed boneless chicken breast strips and then cubed about 3 cups. Since just soup and vegetable flavor is very weak, I added poultry seasoning, cayenne pepper, and season all to veggies and baking mix. I will definitely make this again but decrease baking mix to 1 1/2 cups so crust will be thinner. I am also considering trying reduced fat refrigerated canned crescent rolls as the crust.