In 4-quart saucepan or Dutch oven, heat chicken, vegetables, soup and broth to boiling, stirring occasionally.
Boil and stir 1 minute.
Spread in ungreased 13x9-inch (3-quart) glass baking dish.
In medium bowl, stir together Bisquick mix, milk, thyme, and sage; pour evenly over soup mixture (crust will rise during baking).
Bake uncovered 30 to 40 minutes or until golden brown.
Sprinkle with parsley.
Let stand 5 minutes before serving.
Notes / Tips / Wine Advice:
Quick Variation: You can use leftover turkey or pork in place of the chicken.Time-saver: Use purchased cut-up cooked chicken from the deli, or buy a roasted chicken and cut it up.Healthy twist : To reduce the fat to about 10 grams and calories to about 310 per serving, make this recipe using reduced-fat cream of chicken soup, Reduced Fat Bisquick™ mix and fat-free (skim) milk.