Ingredients
- 2 garlic (cloves minced)
- 4 cups chicken broth
- 4 cups cubed chicken (cooked)
- 2 cups buttermilk biscuit mix
- 10 oz green peas (frozen)
- 5/8 cup milk
- 1/2 cup all purpose flour
- 1/2 cup onion (chopped)
- 1/4 cup butter
- 1/2 cup celery (chopped)
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon basil (dried)
- 1/2 teaspoon pepper
- 2 teaspoons basil (dried)
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
