How to make it

  • In a large saucepan, melt butter and sauté onion, celery and garlic until soft.
  • Add flour, sugar, salt, pepper and basil.
  • Mix until flour is mixed in well.
  • Add broth and bring to a boil, stirring until mixture is blended and thickened.
  • Add bouillon and stir. Taste and adjust seasonings as desired.
  • Stir in chicken and peas.
  • Pour mixture into a 13x9x2” glass baking dish.
  • If you are making the dish ahead of time it can be covered and refrigerated at this point.
  • 1 hour before you wish to serve, make dumplings by combining dumpling ingredients in a medium bowl.
  • Drop 2-3 Tablespoons of dumpling mixture on top of casserole in approximately 12 separate mounds.
  • Bake uncovered at 350°F for 30-45 minutes (bake for the longer time if mixture has been refrigerated).
  • Cover with foil if necessary (so dumplings don’t get too brown) and bake for an additional 10 minutes or until casserole is hot and bubbly.

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  • lovebreezy 5 years ago
    Thanks for the freezing tip, this looks wonderful.
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