RECIPE FROM "SANDY'S
Chicken and Dumplin' Casserole
Contributed by Doree Donley
1/2 cup onion, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
1/4 cup butter
1/2 cup flour
2 tsp sugar
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
4 cup chicken broth
1 pack green peas (10 oz), frozen
4 cup chicken, cooked, cubed
2 cup prepackaged buttermilk biscuit mix
2 tsp 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 one minute; reduce heat.
Add peas and cook for 5 minutes, stirring constantly.
Stir in cubed chicken.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
To Make 12 Dumplins'
Combine biscuit mix and basil in a bowl.
Stir in milk with a fork until moistened.
Drop by tablespoonfuls onto casserole.
Bake, uncovered, at 350 for 30 minutes.
Then cover and bake 10 minutes more or until dumplings are done.