Ingredients Jump to Instructions ↓

  1. 1 small onion, chopped

  2. 1 teaspoon canola oil

  3. 1-1/2 cups fat-free milk, divided

  4. 1/2 cup reduced-sodium chicken broth

  5. 3/4 teaspoon rubbed sage

  6. 1/8 teaspoon pepper

  7. 1/4 cup all-purpose flour

  8. 4 cups cubed cooked chicken breast

  9. 3 cups frozen chopped broccoli, thawed and drained

  10. 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese

  11. 1 tube (11 1/3 ounces) refrigerated dinner rolls

Instructions Jump to Ingredients ↑

  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. 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. Yield: 8 servings.


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