Oven Chicken and Dumpling Casserole

I got this recipe off the 'Taste of Home' web site. I haven't tried it yet, but wanted to post it here for safe keeping, because it looks relatively easy to do, and I love chicken and dumplings. This is an easier version of what my mother used to make. I will update after I make it.

• Ready In: 1 hr
• Serves: 6-8
• Yields: 4-6 cups

Ingredients

• 1⁄2 cup onion, chopped
• 1⁄2 cup celery, chopped
• 1⁄4 cup butter, cubed
• 2  garlic cloves, minced
• 1⁄2 cup all-purpose flour
• 2  teaspoons sugar
• 1  teaspoon dried basil
• 1  teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 4  cups chicken broth
• 10  ounces frozen green peas, or
• 10  ounces  vegetables, of choice
• 4  cups  cooked chicken, cubed

• Dumplings

• 2  cups biscuit mix
• 2  teaspoons dried basil
• 2⁄3 cup milk

Directions

1. Pre-heat oven to 350 degrees.
2. In large saucepan, saute onions and celery in butter until tender, add garlic and cook 1 minute.
3. Stir in flour, sugar, salt, pepper and basil.
4. Gradually add broth, bring to boil, cook and stir until thickened.
5. Reduce heat, and add peas / vegetables, and cook for 5 minutes (this time will depend on what veggies you're using), stirring constantly.
6. Stir in chicken, and pour into greased 13x9" baking dish.
7. For dumplings:
8. In bowl, mix together baking mix and basil. Stir in milk, until moistened.
9. Drop by tablesoonfuls into 12 mounds over chicken mixture.
10. Bake uncovered, in pre-heated oven for 30 minutes. Cover and bake additional 10 minutes or until toothpick inserted into dumpling comes out clean.