Chicken and Dumplings
from Taste of Home Magazine
6-8 servings
1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1/4 cup butter or margarine
1/2 cup flour
2 tsp. sugar
1/2 tsp. salt
3/4 tsp. dried basil
scant 1/2 tsp. black pepper
4 cups chicken broth
1/2 pkg. (5 oz.) frozen green peas
4 cups cubed, cooked chicken
Optional ingredients: baby carrots, mushrooms
Dumplings:
2 cups buttermilk biscuit mix (like Bisquick)
1/2 tsp. dried basil
2/3 cup milk
Preheat oven to 350 deg. Melt butter in large saucepan then saute onion, celery and garlic until tender. Add flour, sugar, salt, basil, pepper and broth. Bring to boil; cook and stir for 1 minute. Reduce heat and add peas; cook for 5 min., stirring constantly. Stir in chicken. Pour into a greased 13x9x2” baking dish.
For dumplings, combine biscuit mix and basil in bowl. Stir in milk with fork until moistened. Drop by tablespoonsful onto casserole to make 12 dumplings. Bake, uncovered for 30 min. Cover and bake 10 more min.
from Taste of Home Magazine
6-8 servings
1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1/4 cup butter or margarine
1/2 cup flour
2 tsp. sugar
1/2 tsp. salt
3/4 tsp. dried basil
scant 1/2 tsp. black pepper
4 cups chicken broth
1/2 pkg. (5 oz.) frozen green peas
4 cups cubed, cooked chicken
Optional ingredients: baby carrots, mushrooms
Dumplings:
2 cups buttermilk biscuit mix (like Bisquick)
1/2 tsp. dried basil
2/3 cup milk
Preheat oven to 350 deg. Melt butter in large saucepan then saute onion, celery and garlic until tender. Add flour, sugar, salt, basil, pepper and broth. Bring to boil; cook and stir for 1 minute. Reduce heat and add peas; cook for 5 min., stirring constantly. Stir in chicken. Pour into a greased 13x9x2” baking dish.
For dumplings, combine biscuit mix and basil in bowl. Stir in milk with fork until moistened. Drop by tablespoonsful onto casserole to make 12 dumplings. Bake, uncovered for 30 min. Cover and bake 10 more min.
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