Chicken and dumpling casserole(cor ii)

 
                  CHICKEN AND DUMPLING CASSEROLE (COR II)
 
 Recipe By     : Sue Mackey
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chicken & Turkey
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           chopped onion
      1/2  cup           chopped celery
    2                    garlic cloves -- minced
      1/4  cup           butter
      1/2  cup           all-purpose flour
    2      teaspoons     sugar
    1      teaspoon      salt
    1      teaspoon      dried basil
      1/2  teaspoon      pepper
    4      cups          chicken broth
    1      package       (10 oz) frozen green peas
    4      cups          cubed cooked chicken
                         DUMPLINGS
    2      cups          buttermilk biscuit mix
    2      teaspoons     dried basil
      2/3  cup           milk
 
 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 minute; reduce heat. Add peas and cook for 5 minutes, 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 dumplings).
 Bake, uncovered, at 350F for 30 minutes. Cover and bake 10 minutes more or
 until dumplings are done.
 
 YIELD: 6-8 servings
 
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