3 chicken breasts
2 tbsp Extra Virgin Olive Oil
1½ tbsp tapioca starch
1 medium onion, chopped
2 tbsp diced garlic
½ cup sliced carrots
½ cup frozen peas
½ cup frozen corn
½ cup frozen green beans
1 cup chopped tomatoes
1 medium zucchini, seeded and chopped in ½ inch cubes
2 tbsp chopped garlic
1 can low-fat low-sodium chicken broth
1 tbsp lemon juice
1 tbsp granulated garlic
1 tsp celery seed
1 tsp thyme
1 tsp basil
1 tsp no sodium chicken bouillon
½ tsp sage
½ tsp pepper
1 tsp salt substitute (or salt)
3 cups Bisquick
½ stick butter or stick margarine, melted.
3/4 cup skim milk
In a stockpot, over medium-high heat, add 1 tbsp olive oil. Add whole chicken breasts and brown all over. Add can of chicken broth, lemon juice, zucchini, carrots and tomatoes, garlic powder, celery seed, thyme, basil, sage, pepper and salt. Bring to a boil, lower to a simmer and cook uncovered 20 minutes until chicken is done. Remove chicken and set aside to cool slightly. Continue to simmer chicken broth until reduced by half. Meanwhile, cut chicken into 3/4-inch cubes. Put remaining olive oil in a frying pan. Over medium heat, sauté the onions and garlic until lightly caramelized (translucent and starting to brown). Remove from heat.
Put chicken, onions/garlic and frozen vegetables in a large mixing bowl and mix together. Spread mixture in a 9 x 13 casserole.
Stir chicken bouillon into the broth. Mix ¼ cup cold water and tapioca starch, making sure starch is all dissolved. Add to the broth and stir. The broth should thicken immediately. Add the broth with the vegetables to the casserole.
Preheat oven to 350 degrees. Put Bisquick in a mixing bowl. Add the milk and butter and mix to form a dough. Spread the dough evenly over the casserole and put in oven for ½ hour until Bisquick browns and frozen vegetables have heated.
Note: if you use fresh instead of frozen vegetables, put them in the stockpot along with the zucchini and carrots so that they cook.