12 fl oz mixed vegetables, (1 bag) frozen
1½ cups chicken, cut-up, cooked
1¾ cups chicken broth, such as Progresso™
1 tsp seasoned salt, gluten-free
½ tsp dried thyme
¾ cup milk
3 tbsp cornstarch
For Topping:
¾ cup pancake and baking mix, such as Bisquick™ Gluten Free
½ cup milk
1 egg
2 tbsp melted butter
1 tbsp fresh parsley, chopped
Heat oven to 350 degrees F. In a 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 a small bowl, mix milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into an ungreased 8x8-inch casserole.
Topping:
In a small bowl, stir all topping ingredients except parsley with a fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
Bake for 25 to 30 minutes or until a toothpick inserted in the center of the topping comes out clean.
Serve and enjoy.
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