|½ cup||Onion, chopped|
|2 eaches||Garlic cloves, minced|
|1 teaspoon||Dried basil|
|4 cups||Chicken broth|
|1 pack||Green peas (10oz), frozen|
|4 cups||Chicken, cooked, cubed|
|2 cups||Buttermilk biscuit mix|
|2 teaspoons||Dried basil|
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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