Chicken and Dumpling Casserole

½ cup Chopped Onion

½ cup Chopped Celery

2 Garlic cloves, minced

¼ cup Butter or Margarine

½ cup All-Purpose Flour

2 tsp. Sugar

1 tsp. Salt

1 tsp. Dried Basil

½ tsp. Pepper

4 cups Chicken Broth

1 pkg. (10 oz.) Frozen Green Peas

4 cups cubed cooked Chicken

2 cups Biscuit/Baking MIx

2 tsp. Dried Basil

2/3 cup MIlk

In a large saucepan, sauté onion, celery and garlic 9n 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 9x13x2-inch baking dish. For dumplings, combine biscuit mix and basil in bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes more or until dumplings are done. Yield 6-8 servings.

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