1 small onion, chopped
1 teaspoon canola oil
1 1/2 cups fat free milk, divided
1/2 cup reduced-sodium chicken broth
3/4 teaspoon rubbed sage
1/8 reaspoon pepper
1/4 cup all-purpose flour
4 cups cubed cooked chicken breast
3 cups frozen chopped broccoli, thawed and drained
1 1/2 cups (6oz) shredded reduced-fat cheddar cheese
1 tube (11.3 oz) refrigerated dinner rolls
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.
Transfer to a 2-qt. baking dish coated with cooking spray. Separated rolls; arrange over chicken mixture. Bake uncovered, at 350 for 25-30 minutes or until filling is bubbly and rolls are golden brown.
Yield: 8 servings.
3/4 cup chicken mixture with 1 roll equals-