chicken & dumpling casserole

Main dish
8 Servings
½ cup Onion, chopped
½ cup Celery,chopped
2 eaches Garlic cloves, minced
¼ cup Butter
½ cup Flour
2 teaspoons Sugar
1 teaspoon Salt
1 teaspoon Dried basil
½ teaspoon Pepper
4 cups Chicken broth
1 pack Green peas (10oz), frozen
4 cups Chicken, cooked, cubed
2 cups Buttermilk biscuit mix
2 teaspoons Dried basil
⅔ 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 one minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in cubed chicken. Pour into a greased 13-in. x 9-in. x 2-in. 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 350 for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.

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