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 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 (10 ounce) package frozen green peas
4 cups chicken, cooked, cubed
2 cups prepackaged buttermilk biscuit mix
2 teaspoons dried basil
2/3 cup milk
In a large saucepan, sauté 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 x 9 x 2-inch baking dish.
Combine biscuit mix and basil in a bowl. Stir in milk with a fork until
moistened. Drop by tablespoonsful onto casserole Bake, uncovered, at 350 degrees
F for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.