Ingredients
3/4 tsp. Rubbed Sage
1/2 tsp. Minced Garlic
1/2 tsp. Crushed Rosemary Leaves
1/2 tsp. Thyme Leaves
1/2 tsp. Coarse Ground Black Pepper
3/4 tsp. Parsley Flakes
1/4 cup (1/2 stick) Butter
1 medium onion, chopped (about 1 cup)
1/4 cup flour
3 cups reduced sodium chicken broth
1 1/3 cups milk, divided
3 cups cubed cooked chicken
2 cups assorted frozen vegetables
1 cup all-purpose baking mix
Preparation
Melt butter in large nonstick skillet on medium-high heat
Add onion; cook and stir 5 minutes or until softened
Sprinkle with flour
Stir with whisk until mixture is well blended
Add broth, 1 cup of the milk, and all of the spices except parsley
Whisk until mixture is smooth
Stir in chicken and vegetables
Bring to boil; reduce heat to medium
Mix baking mix and parsley in medium bowl
Add remaining 1/3 cup milk and mix well
Drop by spoonfuls onto chicken mixture
Cook, uncovered, 10 minutes
Cover and cook an additional 10 minutes
