1/2 cup margarine
1/2 cup all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried sage
1 (10 ounce) can chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can chicken broth
1/2 cup butter, melted
Melt margarine in a large skillet over medium heat. Stir together the flour, sugar, baking powder, salt, pepper, sage and chicken broth. Bring to a boil, stirring constantly. Reduce heat to low and cook, stirring constantly, for 2 minutes. Stir in chicken broth and chicken soup. Bring to a boil, stirring constantly, for 2 minutes. Reduce heat to low and cook, stirring constantly, for 1 minute. Stir in chicken broth and cream of chicken soup. Bring to a boil, stirring constantly, for 1 minute. Reduce heat to low and cook, stirring constantly, for 1 minute.
Stir butter into the skillet. Cook over medium heat, stirring constantly, for about 5 minutes, or until butter is melted. Remove skillet from heat and stir in chicken broth mixture. Cook, stirring, for 3 minutes. Stir in chicken broth mixture and chicken broth mixture. Cook, stirring, for 2 minutes. Remove skillet from heat and stir in butter and cream of chicken soup. Cook, stirring, for 1 minute.