Chicken and Dumpling Casserole

• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 garlic cloves, minced
• 1/4 cup butter, or margarine
• 1/2 cup all purpose flour
• 2 tsp sugar
• 1 tsp salt
• 1 tsp dried basil
• 1/2 tsp pepper
• 4 cups chicken broth
• 1 -10 oz pkg frozen green peas
• 4 cups cubed cooked chicken

DUMPLINGS

• 2 cups bisquick mix
• 2 tsp dried basil
• 2/3 cup milk

In large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9 inch baking dish. For dumplings, combine bisquick mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole. (12 dumplings) Bake, uncovered, at 350 for 30 minutes. Cover and bake 10 minutes more, or until dumplings are done. 6-8 servings.