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HEALTHY RECIPE-OF-THE-MONTH
Chicken & Dumpling Casserole
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• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 2 garlic cloves, minced or 1/2 tsp. garlic powder
• 1/4 cup butter
• 1/2 cup flour
• 1 tsp. salt
• 1 tsp. dried basil
• 1/2 tsp. pepper
• 4 cups chicken broth
• 1 pack green peas (10 oz), frozen or mixed veggies (optional)
• 4 cup chicken, cooked, cubed (use one fryer)
• 2 cup prepackaged buttermilk biscuit mix
• 2 tsp. dried basil
• 1/8 tsp. black pepper
• 2/3 cup milk

1. In a large saucepan, sauté onion, celery, and garlic in butter until tender.

2. Add flour, sugar, salt, basil, pepper, and broth; bring to a boil.

3. Cook and stir for one minute; reduce heat.

4. Add peas and cook for 5 minutes, stirring constantly. Stir in cubed chicken.

5. Pour into a greased 13 inch x 9 inch x 2 inch baking dish.

6. 12 Dumplings Preparation: combine biscuit mix and basil in a bowl; stir in milk with a fork until moistened; drop by tablespoonfuls onto casserole.

7. Bake casserole, uncovered, in a preheated 350 F. oven for 30 minutes.

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