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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 stock, 1 cup of the milk and all of the Spices; whisk until mixture is smooth.
Stir in chicken and vegetables. Bring to boil; reduce heat to medium.
Mix baking mix and remaining 1/3 cup of milk until blended. Drop by spoonfuls onto chicken mixture. Cook, uncovered, 10 minutes. Cover. Cook 10 minutes longer. Let stand 5 minutes before serving.
My daughter and I loved it. The spices made all the difference in the world. Sorry this kit is no longer available. Will be buying them separately now though so we can have it again. Thanks for such a great recipe!
Cathy | February 03, 2017
whoops. On second thought, I wouldn't pair this with squash, sweet potato, or green beans. I was thinking of another recipe ( Rosemary Glazed Pork Tenderloins). Sorry for the error. Didn't see an edit button. (???)Either way, still 4 stars and will be making this again.
Babette | August 04, 2014
Far too much sage and the addition of the milk and the thyme and rosemary. Looked like pot of wallpaper paste with veggies in it. The sage was overwhelming and just plain gross. Even the feral cats wouldn't eat it. I will never make this again.
Constance Lane | February 17, 2015