Chicken-Veggie casserole

1 can cheddar cheese soup
1 C. milk
2 T. dried onion
2 C. frozen mixed vegetables, thawed and drained
1 1/2 C. cooked chicken, cut up
2 c. Bisquick
1/4 C. sliced green onions
2 T. mayo
1 egg

Heat soup milk and onion to boiling. Stir in vegatables and pour into 11 x 7 glass baking dish. In bowl, mix all other ingredients until crumbly. Sprinkle over chicken mixture. Bake uncovered at 400 for 25 minutes.