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LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken & Dumplings Casserole 21

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Chicken & Dumpling Casserole

1/2 cup onion, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
1/4 cup butter
1/2 cup flour
2 tsps sugar
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
4 cup chicken broth
1 pack green peas (10 oz), frozen
4 cup chicken, cooked, cubed

2 cup buttermilk biscuit mix
2 tsp dried basil
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 one minute; reduce heat. Add peas and cook for 5
minutes, stirring constantly. Stir in cubed chicken. Pour into a greased
13-in. x 9-in. x 2-in. 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 for 30 minutes. Cover and bake 10
minutes more or until dumplings are done.

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