Another delicious chicken dish.

Ingredients: 

• 1         tablespoon plus 1 teaspoon margarine
• 2         tablespoons plus 2 teaspoons all-purpose flour
• 1/2      teaspoon Watkins Powdered Mustard
• 1/4      teaspoon Watkins Rubbed Sage
• 1 1/2   cups skim milk
• 1         tablespoon Watkins Chicken Soup and Gravy Base
•           dash white pepper, or to taste
• 4         ounces cheddar cheese, shredded
• 8         ounces skined and boned cooked chicken diced
• 1         cup each sliced carrots, stemmed sliced mushrooms, and sliced green beans (tender-crisp)
• 4         ready-to-bake refrigerated buttermilk flaky biscuits (1 ounce each)*

Directions:

1. Preheat oven to 400 degrees.
2. In a 3-quart saucepan heat margarine over medium heat until bubbly and hot;
3. Add flour, mustard, and sage and stir quickly to combine thoroughly.
4. Stirring constantly, gradually add milk; continue to stir and cook, until smooth.
5. Add chicken soup and gravy base with pepper and mix well.
6. Reduce heat to low and cook, stirring occasionally, until mixture is thick, 5 to 10 mniutes;
7. Add cheese and cook, stirring, until melted.
8. Add chicken and vegetables and continue cooking until chicken and vegetables are heated through, about 3 to 5 minutes .
9. Spray 1 1/2-quart casserole with nonstick cooking spray and pour chicken mixture into casserole.
10. Carefully separate each biscuit into 2 layers of dough, make eight circles;
11. arrange biscuits over chicken mixture in an even layer, overlapping circles slightly.
12. Bake until biscuits are goldedn, 7 to 10 minutes.

Enjoy!

*Keep biscuits refrigerated until ready to use.  Separate dough into layers as soon as biscuits are removed from refrigreator; they will be difficult to work with if allowed to come to room temperature.

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