Chicken and Dumpling Casserole Recipe

Chicken and Dumpling Casserole Recipe
6-8 Servings

1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/4 cup butter, cubed
* 2 garlic cloves, minced
* 1/2 cup all-purpose flour
* 2 teaspoons sugar
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon pepper
* 4 cups chicken broth
* 1 package (10 ounces) frozen green peas
* 4 cups cubed cooked chicken
*

DUMPLINGS:
* 2 cups biscuit/baking mix
* 2 teaspoons dried basil
* 2/3 cup milk


Directions

* In a large saucepan, saute onion and celery in butter until tender.
Add garlic; cook 1 minute longer. Stir in the flour, sugar, salt, basil and
pepper until blended. Gradually add broth; bring to a boil. Cook and stir
for 1 minute or until thickened; reduce heat. Add peas and cook for 5
minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x
9-in. baking dish.
* For dumplings, in a small bowl, combine baking mix and basil. Stir in
milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over
chicken mixture.
* Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes
longer or until a toothpick inserted in a dumpling comes out clean. Yield:
6-8 servings.


Nutrition Facts: 1 serving (1 each) equals 393 calories, 17 g fat (7 g
saturated fat), 80 mg cholesterol, 1,313 mg sodium, 33 g carbohydrate, 3 g
fiber, 27 g protein.