Ingredients:
1 lb boneless skinless chicken breasts
14 ounces chicken broth
3 tablespoons all-purpose flour
2 tablespoons butter, softened
10 ounces frozen mixed vegetables, thawed
4 ounces button mushrooms, drained
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 cup biscuit mix
6 tablespoons milk
Directions:
Cut chicken into 1-inch cubes.
Place chicken and broth in skillet; cover and bring to a boil over high heat.
Reduce heat to medium; simmer, uncovered, 5 minutes or until chicken is tender.
While chicken is cooking, mix flour and butter; set aside.
Combine mixed vegetables, mushrooms, basil, oregano and thyme in 2-quart casserole.
Add flour mixture to chicken and broth in skillet; stir with wire whisk until smooth.
Cook and stir until thickened.
Add to vegetable mixture; mix well.
Preheat oven to 450 degrees.
Blend biscuit mix and milk in medium bowl until smooth.
Drop 4 scoops batter onto chicken mixture.
Bake 18 to 20 minutes or until biscuits are browned and casserole is hot and bubbly.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.