Chicken and Dumpling Casserole

• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 garlic cloves, minced
• 1/4 cup butter or margarine
• 1/2 cup all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 4 cups chicken broth
• 1 pkg (10 oz) frozen green peas
• 4 cups cubed cooked chicken

DUMPLINGS:

• 2 cups buttermilk biscuit mix
• 2 teaspoon dried basil
• 2/3 cup milk

Instructions:
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 13x9x2 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°F for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.