Ingredients
1 medium onion, chopped2 teaspoons canola oil1/4 cup all-purpose flour1/2 teaspoon dried basil1/2 teaspoon dried thyme1/4 teaspoon pepper2-1/2 cups fat-free milk1 tablespoon Worcestershire sauce1 package (16 ounces) frozen mixed vegetables2 cups cubed cooked chicken2 tablespoons grated Parmesan cheeseBISCUITS:1 cup all-purpose flour1 tablespoon sugar1-1/2 teaspoons baking powder1/4 teaspoon salt1/3 cup fat-free milk3 tablespoons canola oil1 tablespoon minced fresh parsley
Preparation
In a large saucepan, saute onion in oil until tender. Stir in the flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, chicken and cheese; reduce heat to low.
Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil and parsley; stir into dry ingredients just until combined.
Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture.
Bake, uncovered, at 375° for 30-40 minutes or until biscuits are lightly browned.
