Chicken and Dumpling Casserole

Ingredients:

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup butter, cubed
  • 2 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 4 cups chicken broth
  • 1 package (10 ounces) frozen green peas
  • 4 cups cubed cooked chicken
  • Dumplings:
  • 2 cups biscuit/baking mix
  • 2 teaspoons dried basil
  • 2/3 cup 2 percent milk

Directions:

  1. In a large saucepan, sauté onion and celery in butter until tender.
  2. Add garlic; cook 1 minute longer.
  3. Stir in the flour, sugar, salt, basil and pepper until blended.
  4. Gradually add broth; bring to a boil.
  5. Cook and stir for 1 minute or until thickened; reduce heat.
  6. Add peas and cook for 5 minutes, stirring constantly.
  7. Stir in chicken.
  8. Pour into a greased 13-inch by 9-inch baking dish.
  9. For dumplings, in a small bowl, combine baking mix and basil.
  10. Stir in milk with a fork until moistened.
  11. Drop by tablespoonfuls into 12 mounds over chicken mixture.
  12. Bake, uncovered, at 350° for 30 minutes.
  13. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.

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