Leftover Chicken and Dumpling Casserole

• 1/2 cup onions chopped
• 1/2 cup celery chopped
• 2 cloves garlic minced
• 1/4 cup butter or margarine
• 1/2 cup flour, all-purpose
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon basil dried
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 10 ounces green peas frozen
• 4 cups chicken cooked, cubed
• 2 cups buttermilk baking mix
• 2 teaspoons basil dried
• 23 cup milk

1. In a large saucepan, saute onion, celery and garlic in butter until tender.
2. Add flour, sugar, salt, basil, pepper and broth; bring to a boil.
3. Cook and stir for 1 minute; reduce heat.
4. Add peas and cook for 5 minutes, stirring constantly.
5. Stir in chicken.
6. Pour into a greased 13x9 inch baking dish.
7. For dumplings, combine biscuit mix and basil in a bowl.
8. Stir in milk with a fork until moistened.
9. Drop by tablespoonfuls onto casserole (12 dumplings).
10. Bake, uncovered, at 350F (180C) for 30 minutes.
11. Cover and bake 10 minutes more or until the dumplings are done.

onions, celery, garlic, butter, flour, sugar, salt, basil, black pepper, chicken broth, green peas, chicken, buttermilk baking, basil, milk

Taken from recipeland.com/recipe/v/leftover-chicken-dumpling-casse-11168 (may not work)