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  • Chicken And Dumplings

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    Chicken And Dumplings
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. Butter
    • 1/2 c. Minced onion
    • 1/2 c. Minced celery
    • 1/2 c. Flour
    • 2 tsp Sugar
    • 1 tsp Salt
    • 1/2 tsp Pepper
    • 1 tsp Dry basil, (I do not use as much, I think it's a little strong, try another spice if desired sage, oregano, rosemary, whatever)
    • 4 c. Chicken broth, (I definitely use canned broth)
    • 1 pkt (10 ounce) of frzn peas (if you are using fresh, about a c. and a half and you'll have to cook it a little longer)
    • 4 c. Cooked, cubed chicken
    • 2 c. Buttermilk biscuit mix
    • 2 tsp Dry basil, (again, I do not use quite this much, if you've substituted another herb/spice for this above, I'd do the same here.)
    • 2/3 c. Lowfat milk

    Directions

    1. Here's a recipe which is a bit labor intensive but worth it. It serves about 6 people and freezes well. It's great warmed up too!
    2. In a large saucepan, saute/fry "A" till soft. Add in "B". Bring to a boil. Cook and stir for a minute.
    3. Add in "C". Reduce heat to about medium, stir constantly and cook about 5 more min.
    4. Add in "D".
    5. Note: (I cut my chicken into bite size cubes and brown them in a bit of oil. It doesn't take long till they're done)
    6. Stir in the chicken and pour into a greased 13x9 inch baking dish.
    7. To make the dumplings: Combine above in a medium bowl and mix with a fork till moistened. Drop by teaspoonful on top of the casserole (make about 12). Bake uncovered at 350 degrees for 30 min. Cover and bake about 10 more min or possibly till dumplings are done.

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