Yield: 8 Servings
Measure | 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 |
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.