1 tsp. rubber sage
1/4 c. all-purpose flour
1 c. water
2 c. cooked chicken
1/2 c. sliced celery
1 1/2 c. packed biscuit mix
1 chicken bouillon cube
2 tbsp. butter
1 tsp. salt
1 pkg. (10 oz.) frozen mixed vegetables
1/4 c. chopped onion
1 c. (4 oz.) shredded Cheddar cheese

In a 2 quart saucepan add flour, salt and sage. Cook over low heat until mixture is smooth. Remove from heat. Gradually add water and milk and bouillon cube. Heat to boiling, stirring constantly until thickened. Add vegetables, chicken, celery and onions. Cover and cook over low heat 10-20 minutes, or until vegetables are just tender. Divide equally into 4 individual casseroles (1 3/4 cups each).