1 tbsp. + 1 tsp. butter
2 tbsp. + 2 tsp. flour
1/2 tsp. powdered mustard
1/4 tsp. sage
Dash pepper to taste
1 1/2 c. skim milk
1 packet instant chicken broth mix
4 oz. cheddar cheese, shredded
8 oz. diced cooked chicken
1 c. carrots
1 c. sliced mushrooms
1 c. broccoli florets
4 buttermilk biscuits

In saucepan heat butter until bubbly; add flour, sage and mustard, stir to combine. Gradually add milk, stirring constantly. Cook until smooth. Add chicken granules and pepper. Reduce heat, cook until thick, 5 to 10 minutes, stirring occasionally. Add cheese, stir until melted. Cook carrots, mushrooms and broccoli slightly in microwave. Add to mixture. Preheat oven to 400 degrees. Spray 4 small casserole dishes with cooking spray. Pour mixture, divided into them. Separate biscuits, top each casserole with 1 biscuit. Bake 7 to 10 minutes until golden brown.