1 (10 3/4 ounce) can Campbell's® Condensed Cream of Potato Soup
1 1/2 cups milk, divided
1 1/2 cups cubed cooked chicken
1 (16 ounce) bag frozen vegetable combination (broccoli, carrots, cauliflower), thawed and drained
1 cup shredded cheddar cheese
1 1/3 cups FRENCH'S® Crispy Fried Onions or Crispy Fried Onions White Cheddar
1 cup buttermilk biscuit baking mix
1/4 cup milk
1 large egg, lightly beaten
HEAT oven to 375°F. Combine soup and 1 1/4 cups milk in 2-quart baking dish. Stir in chicken, vegetables, 1/2 cup cheese and 2/3 cup Crispy Fried Onions. Bake, covered, for 15 minutes.
IN small bowl, combine baking mix, 1/4 cup milk and egg to form soft dough. Stir casserole and spoon dough over hot chicken mixture to form lattice design.
BAKE, uncovered, 20 to 25 minutes or until lattice is golden brown. Top lattice with remaining cheese and onions. Bake 3 minutes until onions are golden.