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
3/4 rubbed Sage
1/2 tsp Minced Garlic
1/2 tsp Rosemary Leaves
1/2 tsp Thyme Leaves
1/2 tsp Coarse Ground Black Pepper
3 cups cooked, cubed chicken
1 cup All-Purpose Baking Mix
3/4 tsp Parsley Flakes
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; whish until mixture is smooth.
Stir in chicken. Bring to boil; reduce heat to medium.
In a medium-sized bowl, mix baking mix and Parsley. Add remaining 1/3 cup of milk; mix well. Drop by spoonfuls onto chicken mixture. Cook, uncovered 10 minutes. Cover. Cook 10 minutes longer.
The original recipe called for adding 2 cups of assorted mixed vegetables to the pan when you add the chicken. Instead, I steamed and seasoned some green beans and carrots and served those on the side. This was so easy to make. I will definitely be making this again! Sorry, I don’t have a photo. It smelled so good and we were so anxious to dig in and were definitely NOT disappointed!!