Categories: Casseroles, Main dish, Poultry 
      Yield: 8 servings 
  
    1/2 c  Onion, chopped 
    1/2 c  Celery,chopped 
      2 ea Garlic cloves, minced 
    1/4 c  Butter 
    1/2 c  Flour 
      2 ts Sugar 
      1 ts Salt 
      1 ts Dried basil 
    1/2 ts Pepper 
      4 c  Chicken broth 
      1 pk Green peas (10oz), frozen 
      4 c  Chicken, cooked, cubed 
 
---------------------------------DUMPLINGS--------------------------------- 
      2 c  Buttermilk biscuit mix 
      2 ts Dried basil 
    2/3 c  Milk 
  
  In a large saucepan, saute onion, celery and garlic in butter until 
  tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. 
  Cook and stir for one minute; reduce heat. Add peas and cook for 5 
  minutes, stirring constantly. Stir in cubed chicken. Pour into a greased 
  13-in. x 9-in. x 2-in. baking dish. 
  For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with 
  a fork until moistened. Drop by tablespoonfuls onto casserole (12 
  dumplings). Bake, uncovered, at 350 for 30 minutes. Cover and bake 10 
  minutes more or until dumplings are done.