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.