Chicken, Cheese, 'N' Biscuits Recipe

• 1 tbsp. plus 1 teaspoon butter
• 2 tbsp. plus 2 teaspoon flour
• 1/2 teaspoon powdered mustard
• 1/4 teaspoon rubbed sage
• 1 1/2 c. skim lowfat milk
• 1 packet instant chicken broth & seasoning mix
• Dash white pepper, or possibly to taste
• 4 ounce. Cheddar cheese, shredded
• 8 ounce. skinned, boned, cooked chicken, diced
• 1 c. EACH sliced carrots, sliced mushrooms & sliced green beans (tender crisp)
• 4 ready-to-bake refrigerated buttermilk flaky biscuits (1 ounce. each)

1. In 3 qt saucepan, heat butter over medium heat till bubbly and warm; add in flour, mustard and sage and stir quickly to combine thoroughly.
2. Stirring constantly gradually add in lowfat milk; continue to stir and cook till smooth.
3. Add in broth mix and pepper and mix well.
4. Reduce heat to low and cook, stirring occasionally till mix is thick, 5-10 min; add in cheese and cook, stirring till melted.
5. Add in chicken and vegetables and continue cooking till chicken and vegetables are heated through, 3-5 min longer.
6. Preheat oven to 400 degrees.
7. Spray 1 1/2 qt casserole with nonstick cooking spray and pour chicken mix into casserole.
8. Carefully separate each biscuit into 2 layers of dough, making 8 circles; arrange biscuits over chicken mix in an even layer, overlapping circles slightly and bake till biscuits are golden brown, 7-10 min.
9. Yield: 4 servings.
10. Keep biscuits refrigerated till ready to use.
11. 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.
12. Per serving: 428 calories, 30 g protein, 21 g fat, 29 g carbohydrate, 357 mg calcium, 846 mg sodium, 82 mg cholesterol.

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

Taken from cookeatshare.com/recipes/chicken-cheese-n-biscuits-19379 (may not work)