Chicken, Cheese, 'N' Biscuits
|Margarine||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|All purpose flour||2 Tablespoon (2 Tablespoons Plus 2 Teaspoons)|
|Mustard||1⁄2 Teaspoon, powdered|
|Sage||3⁄4 Teaspoon, rubbed|
|Skim milk||1⁄2 Cup (8 tbs)|
|Instant chicken broth and seasoning mix||1 Ounce (1 Packet)|
|White pepper||1 Dash (Or To Taste)|
|Cheddar cheese||4 Ounce, shredded|
|Chicken||8 Ounce, skinned and boned cooked, diced|
|Carrots||1 Cup (16 tbs), sliced|
|Mushroom||1 Cup (16 tbs), stemmed and sliced|
|Green beans||1 Cup (16 tbs), sliced (Tender Crisp)|
|Refrigerated buttermilk flaky biscuits||4 Ounce (4 In Number, 1 Ounce Each, Ready To Bake)|
1) Preheat the oven to 400°F.
2) In a 3-quart saucepan, heat the margarine over a medium heat until bubbly and hot, stir in the flour, mustard and sage, blend well.
3) Gradually stir in the milk, stir continuously and cook until smooth.
4) Stir in the broth mix and pepper, cook over a low heat for 5 to 10 minutes stirring occasionally, until the mixture is thick.
5) Stir in the cheese, stir continuously and cook, until melted.
6) Stir in the chicken and vegetables and cook for another 3 to 5 minutes until the chicken and vegetables are thoroughly heated.
7) In a 1 1/2-quart casserole sprayed with non-stick cooking spray, pour the chicken mixture .
8) Separate each biscuit into 2 layers of dough, arrange the biscuits over the chicken mixture in an even layer with the slightly overlapping circles.
9) Bake in the preheated oven for 7 to 10 minutes, until the biscuits are golden.
10) Serve immediately on individual serving plates.