6 cups cut up cooked chicken
1 1/4 cups chopped onions
1 1/4 cups chopped celery stalks
1 1 pound bag frozen mixed vegetables
2 cans, 14 1/2 ounces each chicken broth
1/3 cup cornstarch
3/4 cup cold water
2 tablespoons chopped fresh parsley
3 1/3 cups Original Bisquick®
1 cup milk
Heat oven to 400F. Heat chicken, onions, celery, mixed vegetables and chicken broth to boiling in 5 quart Dutch oven. Stir cornstarch into cold water until dissolved; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in parsley. Pour into ungreased rectangular pan, 13 x 9 x 2 inches. Stir Bisquick and milk until soft dough forms. Drop by 30 teaspoonfuls onto chicken mixture. Bake 25 to 30 minutes or until biscuits are golden brown. 12 servings.
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