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Chicken & Dumpling Casserole

1/2 Cup Onion, chopped
1/2 Cup Celery, chopped
1/2 teas. Watkins Liquid Garlic Spice
1/4 Cup Butter
1/2 Cup Flour
2 teas. Sugar
1 teas. Salt
1 teas. Watkins Basil
1/2 teas. Watkins Black Pepper
4 Cups Prepared Broth from Watkins Chicken Soup Base
1 Package (10 Oz.) Frozen Green Peas
4 Cups Chicken, cooked & cubed

Dumplings
2 Cup Buttermilk Biscuit Mix
2 teas. Watkins Basil
2/3 Cup 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 13-in. x 9-in. x 2-in. 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 350 for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.

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