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Chicken and Dumpling Casserole
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/2 cup chopped onion
/2 cup chopped celery
garlic cloves, minced
/4 cup butter or margarine
/2 cup all−purpose flour
teaspoons granulated sugar
teaspoon salt
teaspoon dried basil
/2 teaspoon pepper
cups chicken broth
(10 ounce) package frozen green peas
cups cubed cooked chicken
Dumplings
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cups buttermilk biscuit mix
teaspoons dried basil
/3 cup milk
In large pan, 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 1 minute; reduce heat. Add peas and cook for 5 minutes,
stirring constantly.
Stir in chicken. Pour into greased 13 x 9 x 2 inch baking dish.
Dumplings: Combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by
tablespoonsful onto casserole (12 dumplings). Bake uncovered at 350 degrees F for 30 minutes. Cover
and bake 10 minutes more or until dumplings are done.
Chicken and Dumpling Casserole
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