Chicken & dumpling casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
DUMPLINGS
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.