1) Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
2) In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
3) Bake 25-30 minutes.
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 55 (65%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 17.1mg||5 %|
|Sodium 443.3mg||15 %|
|Potassium 105.7mg||3 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 5.6g|
|Protein 1.9g||3 %|
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Calories per serving: 85
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