Casseroles, Poultry

CHICKEN AND DUMPLING CASSEROLE

  • 1/2 cup Onions, chopped
  • 1/2 cup Celery, chopped
  • 2 Garlic cloves, minced
  • 1/4 cup Butter
  • 1/2 cup Flour, all-purpose
  • 2 teaspoons Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Basil, dried
  • 1/2 teaspoon Pepper
  • 4 cups Chicken broth
  • 1 package Green peas, frozen
  • 4 cups Chicken, cubed, cooked
  • Dumplings:
  • 2 cups Bisquick
  • 2 teaspoons Basil, dried
  • 2/3 cup 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 x 9 x 2-in baking dish. For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until miostened. Drop by tablespoonfuls into casserole (12 dumplings). Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.

    Yield: 6-8 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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