Chicken Cheese and Biscuits

Serving Size: 4

Ingredients

1 tablespoon butter or margarine -- plus 1 teaspoon
2 tablespoons flour -- plus 2 teaspoons
1/2 teaspoon mustard powder
1/4 teaspoon sage -- powdered
1 1/2 cups milk
1 chicken bouillon packet
2 dashes ground black pepper
2 ounces cheddar cheese, shredded
3 cups diced chicken
8 ounces sliced mushrooms -- small can, undrained
1 cup broccoli florets -- coarsely chopped
1 package biscuit dough -- 5 count, refrig.

In a saucepan, melt butter until hot. Add flour, mustard and sage, stirring with wire wisk, add milk slowly and continue stirring until smooth. Add pepper and instant chicken bouillon. Continue cooking over medium heat until mixture begins to thickened. Stir in remaining ingredients, except bisquicks and continue to cook until cheese melts and mixture is heated through. Pour this mixture into a greased casserole dish. Seperate the 5 biscuits in half, making a total of 10 and arrange them on top of the chicken mixture. Bake, uncovered, at 400 degrees until biscuits are golden brown, about 10 minutes.

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