Chicken and Dumpling Casserole

By khovater

This savory casserole is one of my husband's favorites. He loves the fluffy dumplings with plenty of gravy poured over them. The basil adds just the right touch of flavor and makes the whole house smell so good while this dish cooks. -Sue Mackey, Galesburg, Illinois

Ingredients

• DUMPLINGS:
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 garlic cloves, minced
• 1/4 cup butter, cubed
• 1/2 cup all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 4 cups Progresso ® Chicken Broth
• 1 package (10 ounces) frozen green peas
• 4 cups cubed cooked chicken
• 2 cups biscuit/baking mix
• 2 teaspoons dried basil
• 2/3 cup milk

Details

Servings 6
Preparation time 30mins
Cooking time 70mins
Adapted from tasteofhome.com

Preparation

Step 1

Directions
In a large saucepan, saute the onion, celery and garlic in butter
until tender. Stir in the flour, sugar, salt, basil and pepper until
blended. Gradually add 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 13-in. x 9-in.
baking dish.

Directions (continued)
For dumplings, in a small bowl, combine baking mix and basil. Stir in
milk with a fork until moistened. Drop by tablespoonfuls into 12
mounds over chicken mixture.

Bake, uncovered, at 350° for 30 minutes. Cover and bake 10
minutes longer or until a toothpick inserted in a dumpling comes out
clean. Yield: 6-8 servings.