| Chicken and Dumpling Casserole
1/2 cup of chopped onion
1/2 cup of chopped celery
2 Garlic cloves, minced
1/4 cup of butter or margarine
1/2 cup of flour
2 teaspoons of sugar
1 teaspoon of salt
1 teaspoon of dried basil
1/4 teaspoon of pepper
4 cups of chicken broth
10 ounces of frozen green peas
4 cups of cubed cooked chicken |
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Dumplings
2 cups of Buttermilk biscuit mix
2 teaspoons of dried basil
2/3 cup of milk
In a large saucepan, sauté 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 13x9 inch 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 350ºF. for 30 minutes. Cover and bake 10 minutes more or until the dumplings are done. Serves 6 to 8 people. Source: _More Family Favorites_ by Mary Beth Roe; 1996. MM format by Mary Ann Young Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 13:33:12 -0500 From: Eileen & Bob Holze <beck4@ASAN.COM> |
