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Chicken and Dumpling Casserole




  • 1/4 cup butter
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 1/2 cup flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dry basil
  • 1/2 teaspoon pepper
  • 4 cups chicken broth
  • 1 (10 ounce) package frozen peas
  • 4 cups cooked chicken, cubed


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


  1. Heat oven to 350 degrees F. Lightly grease a 13 x 9 x 2-inch baking dish.
  2. In a large kettle melt butter and sauté onions, celery, and garlic until tender.
  3. Add flour, sugar, salt, basil, pepper and chicken broth. Bring to a boil. Boil a minute then add chicken and frozen peas.
  4. Pour into prepared pan.
  5. For dumplings combine biscuit mix, basil and milk. Stir until moistened and use spoon to drop dumplings onto casserole (12 dumplings).
  6. Bake uncovered for 30 minutes.
  7. Cover and bake 10 minutes more or until dumplings are done.

Yield: 6 servings

Shared with by Lior, 3-14-02 newsletter.

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