Chicken Pot Pie Casserole

2 1/2 cups frozen mixed veggies
1/2 cup chopped onion
1/2 cup margarine
1/3 cup flour
1/2 tsp. sage
1/2 tsp pepper
1/2 tsp. salt
2 cups chicken broth
3/4 cup rice, soy, or regular milk
2 cups cubed cooked chicken
3-4 medium potatoes, cooked and cubed


2 cups seasoned stuffing cubes
1/2 cup margarine, melted

Cook mixed veggies per package directions.
Meanwhile, in a large saucepan, saute the onion in 1/2 cup margarine for 2-3 minutes or until tender. Stir in the flour, sage, pepper, salt until blended. Gradually add milk and broth. Bring to boil; cook and stir until thickened. Stir in the chicken, potatoes and veggies. Heat through.

Transfer to 9x13 baking dish. Melt the othere 1/2 cup of margarine toss with stuffing cubes. Sprinkle over chicken mixture. Bake, uncovered at 450 for 10-12 minutes or until heated through.


VARIATION: Instead of stuffing, use refrigerated cresant rolls. Unroll and lay out on top of chicken mixture to create a "crust". Bake per cresant roll package directions (mine said 350 for 17 minutes)