Sunday, September 21, 2008

Chicken and Dumplin' Casserole

**Updated*** I think this would freeze nicely. I'd probably wait until cooking day to make the biscuit dough, but that might freeze just fine too.

Chicken and Dumplin' Casserole

1/2 cup onion, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
1/4 cup butter
1/2 cup flour
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 (10 ounce) package frozen green peas
4 cups chicken, cooked, cubed

2 cups prepackaged buttermilk biscuit mix
2 teaspoons dried basil
2/3 cup milk

In a large saucepan, sauté 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 x 9 x 2-inch baking dish.

12 Dumplings
Combine biscuit mix and basil in a bowl. Stir in milk with a fork
until moistened. Drop by tablespoonsful onto casserole Bake,
uncovered, at 350 degrees F for 30 minutes. Cover and bake 10 minutes
more or until dumplings are done.


vermilion girl said...

Hi Lisa.
Could I freeze this?
Thanks-Vermilion Girl