• 3/4 tsp. sage
• dash of pepper
• 1/4 cup of flour
• 1 1/2 cup of milk
• butter or margarine
• 1/2 cup chopped onion
• 4 cups chopped cooked chicken
• 2 cups of shredded cheddar cheese
• 1 8oz. package refrigerator crescent rolls
• 10 oz. package frozen broccoli, cooked & drained

Sauté onion in 1/4 cup of margarine in skillet. Blend inflour and seasonings. Add milk gradually. Cook until thickened, stirring constantly.Add chicken, cheese and broccoli; mix well. Spoon into 7 x 11 inch baking dish. Separatedough into 1 large and 2 small rectangles, sealing perforations. Cut large rectanglelengthwise into four 12-inch strips. Cut each remaining rectangle lengthwise intosix 8-inch strips. Place strips over casserole mixture in lattice design. Brush lightlywith melted margarine. Bake at 350 degrees for 35 minutes or until crust is goldenbrown. Yield: 6-8 servings.

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