What you need
- 1 1/2 C cooked and shredded chicken breast ( I used 2 chicken breasts)
- 4 T butter
- 1 medium onion, chopped
- 1 bag (12 oz) frozen mixed vegetables
- 1 3/4 C chicken broth
- 3 T cornstarch
- 1 1/4 C almond milk
- 1 tsp seasoned salt
- 1/4 tsp dried thyme
- 3/4 C Bisquick Gluten Free mix
- 1 egg
- 1 tsp dried parsley
Directions
- Cook the chicken. I did 2 breasts at 375 for 20 minutes with seasoned salt and pepper. (You could also use leftover turkey or rotisserie chicken.)
- Change oven temperature to 350
- In a large saucepan melt 2 T butter over medium heat
- Add the chopped onion and cook until translucent
- Add the vegetables, chicken, chicken broth, salt and thyme. Heat until boiling
- In a small bowl mix together 3/4 C almond milk (or milk of choice) and 3 T cornstarch until smooth
- Add to chicken mixture and heat until boiling
- Pour mixture into an ungreased 2-quart casserole dish
- In another bowl, mix together the Bisquick, the remaining 1/2 C almond milk, egg, and 2 T melted butter until smooth
- Drop the Bisquick mixture by small spoonfuls over the chicken mixture
- Serve and enjoy!
I like that it uses almond milk! We'll have to try it too!
ReplyDeleteHi Jules,
ReplyDeleteAre you predominantly casein free as well? I only see butter for "milk" products...just curious. :)
Hey there! I'm not completely dairy free but we don't drink or use cow's milk (except in coffee sometimes). We switched to almond milk after watching Forks over Knives where they talk about how cow's milk isn't very good for us anyway. We like almond milk and I've found that it works just as well as cows in my baking and cooking!
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