4 tbsp. butter
4 tbsp. flour
2 1/2 c. chicken broth
2 c. cooked, diced chicken
1 can peas & carrots
1 (3 oz.) can sliced mushrooms
1/4 c. chopped onion
1 tsp. salt
1 can biscuits

Melt butter, blend in flour. Gradually add broth. Cook and stir until thick. Add chicken, vegetables and salt; heat to bubbling. Pour into 1 1/2 quart casserole dish. Cut biscuits into quarters, arrange in a ring atop hot chicken. Bake casserole at 425 degrees 8 to 10 minutes or until biscuits are done.