1/2 C. onion, chopped
1/2 C. celery, chopped
2 garlic cloves, minced
1/4 C. butter
1/2 C. flour
2 tsp. sugar
1 tsp. salt
1 tsp. dried basil
1/2 tsp. pepper
4 C. chicken broth
1 pack green peas (10 oz), frozen
4 C. chicken, cooked, cubed
2 C. prepackaged buttermilk biscuit mix
2 tsp. dried basil
2/3 C. 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 one minute; reduce heat. Add peas and
cook for 5 minutes, stirring constantly. Stir in cubed chicken. Pour
into a greased 13 x 9 x 2-inch baking dish.

12 Dumplings:

Combine biscuit mix and basil in a bowl. Stir in milk with a fork
until moistened. Drop by tablespoonfuls onto casserole Bake,
uncovered, at 350 for 30 minutes. Cover and bake 10 minutes
more or until dumplings are done.

B-man :wink: