Chicken and Dumpling Casserole
1/2 cup onion, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
1/4 cup butter
1/2 cup flour
2 tsp sugar
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
4 cup chicken broth
1 pack green peas (10 oz), frozen
4 cup chicken, cooked, cubed
2 cup prepackaged buttermilk biscuit mix
2 tsp dried basil
2/3 cup milk
In a large saucepan, saute onion, celery and garlic in butter until tender. Add
flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for
one minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly.
Stir in cubed chicken. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
** 12 Dumplings **
Combine biscuit mix and basil in a bowl. Stir in milk with a fork until
moistened. Drop by tablespoonfuls onto casserole Bake, uncovered, at 350 for 30
minutes. Cover and bake 10 minutes more or until dumplings are done.