Combine in saucepan corn, gr beans, carrots and celery. Cook till desired consistency (15-20 min). Save the water from the cooked vegetables to make the broth. Add bullion to it and more water to make up the full amount if needed.
In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, celery seed and thyme. Slowly stir in milk and broth. Simmer over medium-low heat until thick. Remove from heat and set aside.
Grease 9x13. Place cooked chix in bottom of dish. Cover with cooked, drained vegetables. Cover with hot liquid mixture.
Mix bisquick and poultry seasoning. Add milk. Pour over top of chicken mixture. Bake for 30-45 minutes or till top is golden brown at 350.
Originally Submitted
9/17/2012
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