1 c. cooked chicken
1 can cream of chicken soup
1 c. chicken broth
1 c. frozen peas and carrots
2 stems celery, cut
2 Tbsp. dried minced onion
1/4 tsp. summer savory
1/8 tsp. pepper

Combine ingredients in large saucepan. Cover and cook for 5 minutes.

1 c. biscuit mix
1/3 c. milk
1/8 tsp. savory
1/8 tsp. sage

Combine biscuit mix, milk and herbs. Stir lightly with fork and drop by spoonfuls onto chicken mixture. Cook, uncovered, 10 minutes. Cover and cook for 10 minutes more. Serves 4 to 6.

Per Serving: 204 Calories, 7 g. Fat (33%), 26 mg. Cholesterol and 911 mg. Sodium.