Chicken And Dumpling Casserole

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.