Chicken and Dumpling Casserole-Becky
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 (10oz.) package frozen green peas
1/2 cup chopped celery
1/4 cup butter or margarine
2 teaspoons sugar
1 teaspoon dried basil
4 cups chicken broth
4 cups cubed, cooked chicken
DUMPLINGS:
2 cups biscuit mix
2/3 cup milk
2 teaspoons dried basil
In large saucepan, saute' onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 9Xad inch baking dish.
DUMPLINGS: Combine biscuit mix and basil in a bowl. Stir in milk with a fork, until moistened. Drop by tablespoons onto casserole (12 dumplings). Bake, uncovered, at 350 degrees for 30 minutes. Cover and bake 10 minutes more, or until dumplings are done. Makes 6 to 8 servings.