Creamy Chicken and Herb Dumpling Casserole

Instructions

1. 1

   Preheat oven to 350°F. In a large saucepan, sauté the onion and celery in butter over medium heat until tender, about 5 minutes. Add the garlic and cook for 1 minute more.

2. 2

   Stir in the flour, sugar, salt, 1 teaspoon of dried basil, and pepper until well combined. Gradually whisk in the chicken broth and bring the mixture to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 1 minute.

3. 3

   Add the frozen peas and cooked chicken to the sauce. Pour the mixture into a greased 13x9-inch baking dish.

4. 4

   In a small bowl, combine the biscuit mix and 2 teaspoons of dried basil. Stir in the milk until just moistened. Drop the dumpling batter by heaping tablespoonfuls onto the chicken mixture.

5. 5

   Bake, uncovered, for 30 minutes. Cover and bake for an additional 10 minutes, or until a toothpick inserted into a dumpling comes out clean.