2 lg. whole chicken breasts
13 3/4 oz. can chicken broth
1/2 c. butter
1/2 c. flour
1 c. milk
1 c. shredded cheddar cheese
6 oz. can mushrooms, drained
1/2 tsp. minced onion, reconstituted
1 tsp. thyme
1/2 tsp. salt
1 c. sour cream

Cook chicken; skin, bone and cut into small pieces. In large sauce pan, melt butter. Add flour and blend over low heat. Remove from heat, slowly stir in milk and chicken broth. Return to heat and stir until mixture simmers 5 minutes. Add cheese and stir until blended and thickened. Add chicken, mushrooms, onions, seasoning and sour cream; stir until blended. Pour into 2 1/2 quart casserole. Bake at 350 degrees for 1 hour.

BISCUITS: (OR USE YOUR OWN BISCUIT RECIPE)
1 1/2 c. flour
1/4 c. butter
2/3 c. milk
1/4 tsp. salt

Cut butter into flour with pastry blender. Add milk to make dough. Roll out and cut into biscuits. Place on top of casserole before baking. Or bake separately and serve with casserole. Serves 6 to 8.