Make chicken and dumplings casserole by combining chicken, vegetables, spices and stock and topping with dumplings made from biscuit or baking mix. The recipe yields between six and eight servings, with 30 minutes of preparation and 40 minutes of cooking time.
Make the first layer of chicken and dumplings casserole by saut�ing 1/2 cup each of chopped onion and chopped celery in 1/4 cup cubed butter until the vegetables are soft. Add 2 minced garlic cloves, and cook for one minute. Stir in 1/2 cup all-purpose flour, 2 teaspoons of sugar, 1 teaspoon of salt, 1 teaspoon of dried basil and 1/2 teaspoon of black pepper, and mix until blended. Gradually add in 4 cups of chicken broth, and bring the mixture to a boil. Cook and stir the mixture for one minute, or until it is thickened, then reduce the heat, and add 10 ounces of frozen peas. Cook the mixture for five minutes while stirring constantly, then stir in 4 cups of cubed, cooked chicken, and pour the mixture into a greased baking dish.
Make the dumplings in a small bowl by combining 2 cups baking or biscuit mix with 2 teaspoons of dried basil. Slowly mix in 2/3 cup of milk with a fork until the dry mixture is fully moistened. Drop the dumpling mixture into the casserole dish using a tablespoon, making 12 dumplings. Bake the chicken and dumpling casserole uncovered at 350 degrees Fahrenheit for 30 minutes, then cover and cook for an additional 10 minutes.