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.