Portion Size: 1 c. over muffin or biscuit Yields: 8 servings

Ingredients	Notes:
1 cup light sour cream
2 tablespoons all-purpose flour
4 cups frozen mixed vegetables
2 1/2 Pounds cooked chicken, cubed	Cook until internal temperature reaches 165°F.
1 (10 3/4 ounce) low salt chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
4 thick English muffins, spilt, toasted or 8 Biscuits, prepared

Directions:

Steps	Directions:	Critical Control Point /Quality Assurance
1	In small bowl, with wire whisk, stir together sour cream and flour until smooth. Set aside.
2	In a large saucepan combine sour cream, chicken and chicken broth.
3	Cook over medium high heat, stirring frequently, until boiling.
4	Reduce heat to medium.
5	Add vegetables to mixture.
6	Continue cooking, stirring, constantly, until mixture thicken and just comes to a boil.
7	Remove from heat; stir in salt and pepper.
8	Serve hot mixture over toasted English muffins or biscuits.