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Chicken And Dumpling Casserole(Cor Ii) Recipe
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1/2 cup chopped onion 1/2 cup chopped celery 2 garlic cloves -- minced 1/4 cup butter 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 oz) frozen green peas 4 cups cubed cooked chicken DUMPLINGS 2 cups buttermilk biscuit mix 2 teaspoons dried basil 2/3 cup milk In a large saucepan, saute 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 a greased 13x9x2-inch baking dish. For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake, uncovered, at 350F for 30 minutes. Cover and bake 10 minutes more or until dumplings are done. YIELD: 6-8 servings
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