| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Chicken, Casseroles |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 2 |
|
Garlic cloves; minced |
| 1/4 |
c |
Butter or margarine |
| 1/2 |
c |
Flour |
| 2 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Dried basil |
| 1/4 |
ts |
Pepper |
| 4 |
c |
Chicken broth |
| 10 |
oz |
Frozen green peas |
| 4 |
c |
Cubed cooked chicken |
| 2 |
c |
Buttermilk biscuit mix |
| 2 |
ts |
Dried basil |
| 2/3 |
c |
Milk |
INSTRUCTIONS
DUMPLINGS
In a large saucepan, saute 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 350 degrees 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>
A Message from our Provider:
“Hurting? No one understands like Jesus”