1/2 c chopped onion
1/2 c chopped celery
2 garlic cloves, minced
1/4 c butter or margarine
1/2 c all-purpose flour
2 tsp sugar
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
4 c chicken broth
1 package (10oz) frozen green peas
4 c cubed cooked chicken
DUMPLINGS:
2 c buttermilk biscuit mix
2/3 c 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 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in x 9-in x 2-in baking dish. For dumplings, combine biscuit mix in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes more or until the dumplings are done.
Yield: 6-8 servings.