1 Package (16 ounces) frozen mixed vegetables

1 1/4 C. Chopped Onions

1 1/4 C. Chopped Celery

2 Cans (14 1/2 Ounces each) ready-to-serve chicken broth

1/3 C. Cornstarch

3/4 C. Cold Water

6 C. Cut-up cooked chicken

2 TBS. Chopped parsley

3 1/3 Bisquick Original or 3 C. Reduced Fat baking mix

1 C. Milk

Heat oven to 400°. Cook mixed vegetables, onion and celery in chicken broth in 5 quart Dutch oven until tender. Heat to boiling. Stir cornstarch into cold water until dissolved; stir into chicken broth. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in chicken and parsley. Pour into ungreased rectangular pan, 13x9x2 inches.

Stir baking mix and milk until soft dough forms. Drop by 30 teaspoons onto chicken mixture.

Bake 25 to 30 minutes or until biscuits are golden brown.

12 servings.

Recipes