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Chicken and Dumplin' Casserole
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/2 cup onion, chopped
/2 cup celery, chopped
garlic cloves, minced
/4 cup butter
/2 cup flour
teaspoons granulated sugar
teaspoon salt
teaspoon dried basil
/2 teaspoon pepper
cups chicken broth
(10 ounce) package frozen green peas
cups chicken, cooked, cubed
Dumplings
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cups prepackaged buttermilk biscuit mix
teaspoons dried basil
/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.
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2 Dumplings
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.
Chicken and Dumplin' Casserole
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