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Chicken & Dumplings
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1/4 cup butter or margarine
1/2 cup onion, chopped
1/2cup celery, chopped
1/2 cup flour
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil (you can use sage, oregano, rosemary or any other herb)
4 cups chicken broth, canned is fine
10 ounces frozen peas, or about 1 -1/2 cups fresh
4 cups chicken, cooked and cubed
Dumplings:
2 cups Bisquick
2 teaspoons dried basil, make sure you use whatever herb is in the chicken
2/3 cup milk
In a large saucepan, saute in butter the onion and celery until soft. Add flour, sugar, salt, pepper, basil and chicken broth. Bring to a boil. Cook and stir for a minute.
Add peas; reduce heat to about medium, stir constantly and cook about 5 more minutes, longer if using fresh peas. Add the chicken; stir. Pour into a greased 13x9 inch baking dish.
To make the dumpling, combine Bisquick, 2 teaspoons basil and milk in a medium bowl and mix with a fork until moistened. Drop by teaspoonful on top of the casserole, make about 12. Bake uncovered at 350° for 30 minutes. Cover and bake about 10 more minutes or until dumplings are done.
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