Chicken and Dumpling Casserole(Cor Ii)

1/2 cup chopped onion

1/2 cup chopped celery

2 garlic cloves -- minced

1/4 cup butter

1/2 cup all-purpose flour

2 teaspoons sugar

1 teaspoon salt

1 teaspoon dried basil

1/2 teaspoon pepper

4 cups chicken broth

1 package (10 oz) frozen green peas

4 cups cubed cooked chicken

DUMPLINGS 2 cups buttermilk biscuit mix

2 teaspoons dried basil

2/3 cup milk

In a 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 for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9x2-inch baking dish. For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings). Bake, uncovered, at 350F for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.

YIELD: 6-8 servings