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!
