1 tbsp. plus 1 tsp. butter
2 tbsp. plus 2 tsp. all-purpose flour
1/2 tsp. powdered mustard
1/4 tsp. rubbed sage
1 1/2 c. skim milk
1 packet chicken broth seasoning mix
Dash of pepper to taste
1 (4 oz.) Cheddar cheese, shredded
1 (8 oz.) skinned and boned cooked chicken, diced
1 c. carrots, sliced
1 c. mushrooms, sliced
1 c. green beans
4 Ready to Bake Buttermilk Biscuits (1 oz. each)

In a 3 quart saucepan, heat butter over medium heat until bubbly and hot; add flour, mustard and stir quickly to combine thoroughly. Stirring constantly, gradually add milk; continue to stir and cook until smooth. Add broth, mix well, add pepper and mix well.

Reduce heat to low and cook, stirring occasionally until mixture is thick, 5 to 10 minutes; add cheese and cook, stirring until melted. Add chicken and vegetables and continue cooking until heated thoroughly (3 to 5 minutes longer).

Preheat oven to 400 degrees; spray 1 1/2 quart casserole with Pam and pour chicken mixture into casserole. Carefully separate each biscuit into 2 layers of dough, making 8 circles; arrange biscuits over chicken mixture in an even layer overlapping circles slightly and bake until biscuits are brown, (7 to 10 minutes). Makes 4 servings. WEIGHT WATCHERS: 3 proteins, 1 fat, 1 bread, 1/4 milk, 1 1/2 vegetables, 35 Optional calories.