Chicken Sauce

1/2 cup margarine/butter
1 cup chopped celery
1 4 oz can mushrooms
1/2 cup flour
1 cup chopped carrot
2 cups chicken broth
2 cups chopped chicken
1 cup milk
1 tblsp parsley
1 tsp salt
1/8 tsp basil

In a large skillet melt butter, add celery, mushrooms, and carrots. Saute. Blend in flour. Add chicken broth and cook until thick. Add remaining ingredients and simmer on low for 10 minutes.

Serve over biscuits, rice, or noodles, or chicken pot pie filling.

Double it and stick extra in freezer for a BUSY night!!