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    Chicken and Dumpling Casserole


    Source of Recipe


    From the Kitchen of Sherry

    List of Ingredients




    1/4 cup butter or margarine
    1/2 cup chopped onion
    1/2 cup chopped celery
    2 cloves garlic, minced
    1/2 cup all-purpose flour
    2 teaspoons sugar
    1 teaspoon salt
    1 teaspoon basil
    1/2 teaspoon pepper
    4 cups chicken broth
    1 10-ounce package frozen peas
    4 cups cooked, cubed chicken
    Dumplings (below)

    Preheat oven to 350°F. Spray a 13x9-inch baking dish with non-stick vegetable spray.

    In a large skillet, heat butter. Add onion, celery, and garlic; sauté until tender. Add flour, sugar, salt, basil, pepper, and broth; bring to a boil. Cook, stirring constantly, for 1 minute; reduce heat. Add peas; cook, stirring constantly, for 5 minutes. Stir in chicken. Pour into prepared baking pan.

    DUMPLINGS

    2 cups buttermilk biscuit mix
    2 teaspoons basil
    2/3 cup milk

    In a medium bowl, combine biscuit mix and basil; stir in milk until just moistened. Drop by tablespoonfuls onto casserole.

    Bake, uncovered, for 30 minutes. Cover the casserole and bake 10 minutes longer or until dumplings are done.

    Yield: 8 servings

    Recipe



    Sounds Good to Me!
    Sherry in Missouri

 

 

 

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