Chicken and Dumpling Casserole



1/4 c chopped onion

1/2 c chopped celery

2 garlic cloves, minced

1/4 c butter or margarine

1/2 c flour

2 tsp sugar

1 tsp salt

1 tsp dried basil

1/2 tsp ground black pepper

4 c chicken broth

10 oz package frozen peas

4 c cubed, cooked chicken

2 c bisquick

2 tsp dried basil

2/3 c milk



1- In a large saucepan, saute onion, celery and garlic in butter until tender.

2- Add flour, sugar, salt, basil, pepper and broth; bring to a boil.

3- Cook and stir for 1 minute; reduce heat.

4- Add peas and cook for 5 minutes, stirring constantly.

5- Stir in chicken.

6- Pour into a greased 9 x 13 baking dish.

7- For the dumplings, combine Bisquick and basil in a bowl.

8- Stir in milk with a fork until moistened.

9- Drop by tablespoonfuls onto casserole (12 dumplings).

10- Bake uncovered, at 350 degrees for 30 minutes.

11- Cover and bake 10 minutes more or until dumplings are done.


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