1/2 c. chopped onion
1/2 c. butter
1/4 c. flour
3/4 tsp. sage
1/4 tsp. salt
Dash of pepper
1 1/2 c. milk
4 c. chopped cooked chicken
2 c. or 8 oz. shredded sharp Cheddar cheese
1 (8 oz.) pkg. Pillsbury crescent rolls

Saute onion in butter. Blend in flour and seasonings. Gradually add milk, cook stirring constantly until it starts to thicken. Add chicken and cheese. Mix well. Spoon into ungreased 11 3/4 x 7 1/2 inch baking dish.

Separate crescent rolls into 1 large rectangle and 2 small rectangles. Cut large rectangle lengthwise into four 12-inch strips. Cut remaining rectangles lengthwise into 6 to 8 inch strips. Place strips over casserole in lattice design. Bake at 350 degrees for 30 minutes or until crust is golden brown.