Chicken and Dumplings

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Title: Chicken and Dumplings
Yield: 6 Servings


1/4 c Butter
1/2 c Chopped onion
1/2 c Chopped celery

1/2 c Flour
2 ts Sugar
1 ts Salt
1/2 ts Pepper
1 ts Dried basil; (I don't use as
-much, I think it's a little
-strong, try another spice
-if you like? sage, oregano,
-rosemary, whatever)
4 c Chicken broth; (I definitely
-use canned broth)

1 pk (10 oz) of frozen peas (if
-you are using fresh; about
-a cup and a half and you'll
-have to cook it a little

4 c Cooked; cubed chicken

2 c Buttermilk biscuit mix
2 ts Dried basil; (again, I don't
-use quite this much, if
-you've substituted another
-herb/spice for this above,
-I'd do the same here.)
2/3 c Milk

Here's a recipe that is a bit labor intensive but worth it. It serves about
6 people and freezes well. It's great warmed up too!

In a large saucepan, saute "A" until soft. Add "B". Bring to a boil. Cook
and stir for a minute.

Add "C". Reduce heat to about medium, stir constantly and cook about 5 more

Add "D". Note: (I cut my chicken into bite size cubes and brown them in a
bit of oil. It doesn't take long until they're done)

Stir in the chicken and pour into a greased 13x9 inch baking dish.

To make the dumplings: Combine above in a medium bowl and mix with a fork
until moistened. Drop by teaspoonful on top of the casserole (make about
12). Bake uncovered at 350 degrees for 30 minutes. Cover and bake about 10
more minutes or until dumplings are done.

Posted to recipelu-digest by molony on Feb 05, 1998