Chicken Con Queso

1 Chicken (about 3 lbs.) or 4 breasts
Salt and pepper to taste
2 cans (13 3/4 oz. each) chicken broth
1 onion (1/2 cups), chopped
1 cup celery
3 carrots (sliced)
1/3 cup Butter
1/2 cup flour
1 cup Heavy Cream
1 cup shredded Monterey Jack Cheese

Topping:
2 cups biscuit mix
1/2 cup Milk
3 oz. Cream Cheese
2 TBSP Heavy Cream or Milk
1 TBSP chopped parsley
1 TBSP chopped chives

Sprinkle chicken with salt and pepper. Boil chicken in chicken broth with vegetables. Cook until tender. Remove chicken and shred; remove vegetables. Place in 2-quart casserole. melt Butter in pan and stir in flour. Add 2 cups of reserved chicken broth and Heavy Cream. Stir in Cheese. Cook until thick, season with salt and pepper, and pour over chicken and vegetables.

For topping: Mix biscuit mix with 1/2 cups Milk. Remove to floured surface, knead a few times. Roll our into 8" square. Mash Cream Cheese with Heavy Cream or Milk in bowl, whip until fluffy. Stir in parsley and chives. Spread over 8" square of dough. Roll up in jelly roll fashion, cut into 8 slices - 1" in diameter. Place slices over chicken, cut side up. Bake in 400 degree oven for 25 minutes or until lightly browned. Serve with a nice salad and fresh fruit.

Serves 6.