1 tbsp. plus 1 tsp. butter
2 tbsp. plus 2 tsp. flour
1/2 tsp. powdered mustard
1/4 tsp. rubbed sage
1 1/2 c. skim milk
1 packet instant chicken broth and seasoning mix
Dash white pepper
4 oz. shredded cheddar cheese
8 oz. skinned, boned, cooked chicken, diced
1 c. each sliced carrots, sliced mushrooms, sliced green beans
4 ready to bake refrigerated flaky biscuits

In 3-quart saucepan, heat butter over medium heat until bubbly hot. Add flour, mustard and sage and stir quickly to combine thoroughly. Stirring constantly, gradually add milk; continue to stir and cook until smooth. Add broth mix and pepper and mix well.

Reduce heat to low and cook, stirring occasionally, until mixture is thick, 5-10 minutes. Add cheese and cook, stirring until melted. Add chicken and vegetables and continue cooking until heated through, 3-5 minutes longer.

Preheat oven to 400 degrees. Spray 1 1/2-quart casserole with non- stick spray and pour chicken mixture into casserole. Carefully separate each biscuit into 2 layers of dough, making 8 circles. Arrange biscuits over chicken mixture in an even layer. Bake 7-10 minutes until biscuits are golden.