Chicken and Dumpling Casserole Recipe

In a large saucepan, saute onion and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, sugar, salt, basil and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x 9-in. baking dish. For dumplings, in a small bowl, combine baking mix and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over chicken mixture. Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean. Yield: 6-8 servings.