Category:
Main Dish

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Notes:
Betty Crocker

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Ingredients:
2 tablespoons butter
1medium onion, chopped
1bag (12 oz) frozen mixed vegetables
1 1/2cups cut-up cooked chicken SAVE $
1 3/4cups Progresso™ chicken broth
1teaspoon gluten-free seasoned salt
1/2teaspoon dried thyme
3/4cup milk
3tablespoons cornstarch

Biscuit Topping
3/4cup Bisquick™ Gluten Free pancake & baking mix
1/2cup milk
1egg
2tablespoons melted butter
1tablespoon chopped fresh parsley

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Directions:
Heat oven to 350°F. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.

In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.

Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

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