Recipe - Chicken And Dumpling Casserole

One half cup Chopped onion
One half cup Chopped celery
2 Garlic cloves; minced
One fourth cup Butter or margarine
One half cup Flour
2 teaspoon Sugar
1 teaspoon Salt
1 teaspoon Dried basil
One fourth teaspoon Pepper
4 cup Chicken broth
10 ounce Frozen green peas
4 cup Cubed cooked chicken

DUMPLINGS
2 cup Buttermilk biscuit mix
2 teaspoon 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 13x9 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 350 degrees for 30 minutes. Cover and bake 10 minutes
more or until the dumplings are done.
Serves 6 to 8 people.

Source: _More Family Favorites_ by Mary Beth Roe; 1996. MM format by Mary
Ann Young
Posted to EATL Digest 11 November 96

Date: Tue, 12 Nov 1996 13:33:12 0500

From: Eileen & Bob Holze beck4@ASAN.COM