Chicken, Cheese 'N' Biscuits(Weight Watchers)

• 1 Tbsp. plus 1 tsp. margarine
• 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 instant chicken broth and seasoning mix
• dash of white pepper or to taste
• 4 oz. Cheddar cheese, shredded
• 8 oz. skinned and boned, cooked chicken, diced
• 1 c. each: sliced carrots, stemmed sliced mushrooms and sliced green beans (tender-crisp)
• 4 ready-to-bake refrigerated buttermilk flaky biscuits (1 oz. each)

1. In 3-quart saucepan, heat margarine over medium heat until bubbly and hot; add flour, mustard and sage and stir quickly to combine thoroughly.
2. Stirring constantly, gradually add milk; continue to stir and cook until smooth.
3. Add broth mix and pepper and mix well.
4. Reduce heat to low and cook, stirring occasionally, until mixture is thick, 5 to 10 minutes.
5. Add cheese and cook, stirring, until melted.
6. Add chicken and vegetables and continue cooking until chicken and vegetables are heated through, 3 to 5 minutes longer.

margarine, allpurpose flour, powdered mustard, sage, milk, chicken broth, white pepper, cheddar cheese, chicken, carrots, bake

Taken from www.cookbooks.com/Recipe-Details.aspx?id=427230 (may not work)