Ingredients
- 2 garlic (cloves minced)
- 950 ml chicken broth
- 550 gr cubed chicken (cooked)
- 475 ml buttermilk biscuit mix
- 240 gr green peas (frozen)
- 160 ml milk
- 65 gr all purpose flour
- 60 gr onion (chopped)
- 55 gr butter
- 50 gr celery (chopped)
- 8 gr sugar
- 3 gr salt
- 1 gr basil (dried)
- 1 gr pepper
- 1 gr 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 180ºC for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.
YIELD: 6-8 servings
