This is not a "throw it all together" casserole. The dumplings are made from scratch and the filling is quite savory. A delicious meal.
1/2 C. onion, chopped 1/2 C. celery, chopped 2 garlic cloves, minced 1/4 C. butter 1/2 C. flour 2 tsp. sugar 1 tsp. salt 1 tsp. dried basil 1/2 tsp. pepper 4 C. chicken broth 1 10 oz. pack green peas, frozen 4 C. chicken, cooked, cubed Dumplings: 2 C. prepackaged buttermilk biscuit mix 2 tsp. dried basil 2/3 C. 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 13x9x2 baking dish. To make dumplings: combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole. Bake uncovered at 350 degrees for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.