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Ingredients
[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text]1/4 cup butter
1/2 cup onion
1/2 cup celery
2 garlic cloves
1/2 cup flour
1 tsp sugar
1 tsp salt
1/2 tsp black pepper
1 tsp dried basil
4 cups chicken broth
1 tsp chicken bouillon
9 oz. thawed peas
4 cups cooked chicken[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]DUMPLINGS:
2 cups biscuit mix
2 tsp dried basil
2/3 cups milk[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text]
Directions
In a large saucepan, melt butter and sauté onion, celery, and garlic until soft. Add flour, sugar, salt, pepper and basil. Mix until flour is mixed in well. Add broth and bring to a boil, stirring until mixture is blended and thickened. Add bouillon and stir. Stir in chicken and peas. Pour mixture into 13x9x2” glass baking dish.
Combine dumpling ingredients in a medium bowl. Drop 2-3 tsp of dumpling mixture on top of casserole in approximately 12 separate mounds.
Bake uncovered at 350° for 30-45 minutes. Cover with foil if necessary (so dumplings don’t get too brown) and bake for an additional 10 minutes or until casserole is hot and bubbly.[/vc_column_text][/vc_column][/vc_row]