Chicken and Dumpling Casserole Recipe


½ cup chopped onions
1 teaspoon salt
½ cup chopped celery
½ teaspoon pepper
2 cloves garlic, minced
1 teaspoon basil
½ cup butter or margarine
4 cups chicken broth
½ cup flour
1 (10 oz.) bag frozen peas
2 teaspoons sugar
4 cups cubed, cooked chicken

In a large saucepan, sauté onion, celery, and garlic in butter until tender. Add flour, sugar, salt, pepper, basil, and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into greased 9 x 13inch baking dish


2 cups biscuit mix
2/3 cup milk
2 teaspoons dried basil

Combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by the tablespoonful on top of casserole (12 dumplings). Bake uncovered at 350 degrees for 30 minutes. Cover and bake for 10 more minutes or until dumplings are done.

• Can also add peeled and chopped cooked carrots, and/or frozen green beans.

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