Chicken and dumpling casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion -- chopped |
| ½ | cup | Celery -- celery |
| 2 | Cloves garlic -- minced | |
| ¼ | cup | Butter or margarine |
| ½ | cup | All-purpose flour |
| 2 | teaspoons | Sugar |
| 2 | cups | Buttermilk baking mix -- |
| Biscuit mix | ||
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dried basil |
| ½ | teaspoon | Pepper |
| 4 | cups | Chicken broth |
| 1 | pack | Frozen green peas -- 10 oz |
| 4 | cups | Cooked chicken -- cubed |
| 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 1 min.; reduce heat. Add peas and cook for 5 min. 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 dumpings). Bake uncovered at 350 deg. for 30 min. Cover and bake 10 min. more or until dumplings are done. Yield: 6 to 8 servings.
Recipe By : Taste Of Home