Chicken, Cheese, and Biscuits:
-1 tbsp plus 1 tsp butter
-2 tbsp plus 2 tsp flour
-1/2 tsp powdered mustard
-1/4 tsp rubbed sage
-1 1/2 cup skim milk
-1 packet instant chicken broth & seasoning mix
-dash white pepper, or to taste
-4 oz cheddar cheese, shredded
-8 oz skinned, boned, cooked chicken, diced
-1 cup EACH sliced carrots, sliced mushrooms & sliced green beans (tender crisp)
-4 ready-to-bake refrigerated buttermilk flaky biscuits (1 oz each)
In 3 quart saucepan, heat butter over medium heat until bubbly and hot; add flour, mustard and sage and stir quickly to combine thoroughly. Stirring constantly gradually add milk; continue to stir and cook until smooth. Add broth mix and pepper and mix well. Reduce heat to low and cook, stirring occasionally until mixture is thick, 5-10 minutes; add cheese and cook, stirring until melted. Add chicken and vegetables and continue cooking until chicken and vegetables are heated through, 3-5 minutes longer.
Preheat oven to 400 degrees. Spray 1 1/2 quart casserole with nonstick cooking spray 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 golden, 7-10 minutes. Makes 4 servings.
Keep biscuits refrigerated until ready to use. Separate dough into layers as soon as biscuits are removed from refrigerator; they will be difficult to work with if allow to come to room temperature.