Yields: 8 servings
1 small onion; chopped
1 teaspoon canola oil (* I did not use oil)
1-1/2 cups fat-free milk, divided (* I used 1-3/4 cup milk)
1/2 cup reduced-sodium chicken broth (* I used 1 can)
3/4 teaspoon rubbed sage (* I did not use sage)
1/8 teaspoon pepper
1/4 cup all-purpose flour4 cups cubed cooked chicken breast (* I used chicken tenderloin)
3 cups frozen chopped broccoli, thawed and drained
(* I just used 1/2 broccoli cuts and 1/2 broccoli florets)
1-1/2 cups (6 oz) shredded reduced-fat cheddar cheese
(* I ended up adding about 2-1/2 cups: we love cheese!)
1 tube (11.3 oz) refrigerated dinner rolls (* I used 2 tubes of crescent rolls)
1. In a large nonstick saucepan, saute onion in oil until tender. Stir in 3/4 cup milk, broth, sage and pepper. In a small bowl, combine flour and remaining milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the chicken, broccoli and cheese; heat through.
2. Transfer to a 2-qt baking dish coated with cooking spray. Separate rolls; arrange over chicken mixture. Bake, uncovered, at 350 for 25-30 minutes or until filling is bubbly and rolls are golden brown.
** This was a huge hit!! We went back for seconds! Add in more veggies if you like or mix it up a bit with spices and herbs. Let me know how it all turns out!!
