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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 8 |
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Directions: 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 one minute; reduce heat. Add peas and cook
for 5 minutes, stirring constantly. Stir in cubed chicken. Pour into
a greased 13-in. x 9-in. x 2-in. 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 for 30 minutes. Cover and bake 10 minutes
more or until dumplings are done.
| Ingredients:
1/2 Cup(s) onion, chopped
1/2 Cup(s) celery,chopped
2 garlic cloves, minced
-1
1 Teaspoon(s) dried basil
1/2 pepper
1 Package(s) green peas (10oz), frozen
4 Cup(s) chicken, cooked, cubed
2 Cup(s) buttermilk biscuit mix |
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