Ingredients:
6 cups cooked chicken, cut into small pieces
1 cup white onion, chopped
1 cup celery, chopped
1 cup red pepper, chopped
1 cup broccoli florets, chopped
1 cup carrots, peeled and cubed
2 14 - 14 1/2 ounce cans chicken broth
1/3 cup cornstarch
3/4 cup water
4 cups prepared baking mix
1 1/2 cups lowfat milk
2 tablespoons sugar
1 tablespoon fresh parsley, minced

Directions:
Using a large saucepan, heat the chicken, onion, celery, red pepper, broccoli, carrots and chicken broth to boiling. In a small bowl, mix the cornstarch with the water until well-blended and slowly add to the boiling broth. Stir until the mixture boils again and the broth has thickened. Boil for 1 minute. Remove from the heat and pour the chicken and vegetables into a 9 x 13-inch baking pan.

Combine the baking mix, milk, sugar, and parsley in a medium bowl and mix until no lumps remain. Using a soup spoon, drop biscuits the size of large walnuts over the chicken and vegetables, covering the top of the baking pan completely. Bake, uncovered, at 400°F for 25-30 minutes, or until the biscuits are cooked through. Serves 6.

Nutrition Information:
Copyright 2010, Pascoe Publishing, Inc.