Ingredients
The following ingredients have 7 Servings
- 1/2 cup(s) onion, chopped
- 1/2 cup(s) celery, chopped
- 2 clove(s) garlic, minced
- 1/4 cup(s) (1/2 stick) butter
- 1/2 cup(s) all purpose flour
- 2 teaspoon(s) sugar
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
- 4 cup(s) chicken broth
- 1 package(s) (10 oz.) frozen peas (or may use peas & carrots)
- 4 cup(s) chicken, cooked and cubed
- FOR THE DUMPLINGS:
- 2 cup(s) buttermilk biscuit mix
- 2/3 cup(s) milk
Instruction
- In a large saucepan or large, deep skillet, saute onion, celery, and garlic in butter until tender.
- Add flour, sugar, salt, pepper, and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring. Stir in the chicken.
- Pour the mixture into a greased or sprayed 9x13-inch baking dish.
- For the dumplings, combine biscuit mix and milk with fork until moistened. Drop by spoonfuls onto casserole, making 12 dumplings.
- Bake, uncovered, in a preheated 350-degree oven for 30 minutes. Cover with foil and continue baking 10 minutes more.
