Chicken and Dumpling Casserole
Author: Taste of Home
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ¼ cup butter, cubed
  • 2 garlic cloves, minced
  • ½ cup all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 cups chicken broth
  • 1 package (10 ounces) frozen green peas
  • 4 cups cubed cooked chicken
  • 2 cups biscuit/baking mix
  • 2 teaspoons dried basil
  • ⅔ cup 2% milk
  1. Saute onion and celery in butter until tender. Add garlic and cook 1 minute longer. Stir in the flour, sugar, salt, basil and pepper until blended. Add broth and bring to a boil. Cook and stir for 1 minute or until thickened; reduce heat.
  2. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x 9-in. baking dish.
  3. To make the dumplings combine the baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over chicken mixture. Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean.
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