Ingredients:
1/2 cup onion, chopped
1/2 cup celery, chopped
2 garlic cloves, minced or 1/2 tsp. garlic powder
1/4 cup butter
1/2 cup flour
1 tsp. salt
1 tsp. dried basil
1/2 tsp. pepper
4 cups chicken broth
1 pack green peas (10 oz), frozen
or mixed veggies (optional)
4 cup chicken, cooked, cubed (use one fryer)
2 cup prepackaged buttermilk biscuit mix
2 tsp. dried basil
1/8 tsp. black pepper
2/3 cup milk
Preparation:
In a large saucepan, saut� 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.
----12 Dumplings Preparation-----
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.