1/4 cup chopped onion
1 cloves garlic, minced
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 (10 ounce) package frozen green peas
1/4 cup chopped celery
1/8 cup butter or margarine
1 teaspoons sugar
1/2 teaspoon dried basil
2 cups chicken broth
4 cups cooked chicken, cubed
2 cups reduced fat biscuit mix
1/3 cup skim milk
1 teaspoons dried basil
Preheat oven to 350 degrees. In large saucepan, saute' onion, celery and garlic in butter or margarine until tender. Add flour, sugar, salt, basil, pepper and broth; bring to boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased casserole dish.
Dumplings: Combine biscuit mix and basil in a bowl. Stir in milk with a fork, until moistened. Drop by tablespoons onto casserole (6 dumplings). Bake, uncovered for 30 minutes. Cover and bake 10 minutes more, or until dumplings are done. Makes 6 servings.
353 calories/serving