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Chicken and Dumpling Casserole

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1/2 c Chopped onion

1/2 c Chopped celery

2 Garlic cloves; minced

1/4 c Butter or margarine

1/2 c Flour

2 ts Sugar

1 ts Salt

1 ts Dried basil

1/4 ts Pepper

4 c Chicken broth

10 oz Frozen green peas

4 c Cubed cooked chicken

————————-DUMPLINGS————————- 2 c Buttermilk biscuit mix

2 ts Dried basil

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 13×9 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 350 degrees for 30 minutes. Cover and bake 10 minutes more or until the dumplings are done. Serves 6 to 8 people. Source: _More Family Favorites_ by Mary Beth Roe; 1996. MM format by Mary Ann Young

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