1 bag (16 oz.) frozen mixed vegetables
1 1/4 c. chopped onions
2 (14 1/2 oz.) cans chicken broth
1/3 c. cornstarch
3/4 c. cold water
7 c. cut-up cooked chicken
2 tbsp. parsley
3 1/3 c. Bisquick baking mix
1 c. milk
1/4 c. sliced celery

Heat oven to 400°F. Cook mixed vegetables, onion and celery in broth in 5-quart Dutch oven until tender. Heat to boiling. Stir cornstarch into cold water until dissolved; stir into broth. Heat to boiling, stirring constantly. Boil and stir constantly for one minute. Remove from heat. Stir in chicken and parsley. Pour into ungreased rectangular pan, 13 x 9 x 2-inch.

Stir Bisquick and milk until soft dough forms. Drop 30 teaspoonfuls of dough onto chicken mixture.

Bake, uncovered, 25 to 30 minutes or until biscuits are golden brown.

Makes 12 servings.