Chicken and Dumplings

This recipe uses Bisquick for the dumplings, so it's nice and easy. To make things even easier, you can pick up a rotisserie chicken at the store and use that instead of cooking your chicken. I found that my cookie scoop makes the perfect sized dumplings.

1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1/4 cup butter

1/2 cup all-purpose flour
2 tsp sugar
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
4 cups chicken broth
4 cups cubed cooked chicken

Dumplings:
2 cups Bisquick
2 tsp dried basil
2/3 cup milk

In a large saucepan, saute onion, celery, and garlic in butter until tender. Add flour, sugar, salt, basil, pepper, and broth; bring to boil. Cook and stir for 1 minute; reduce heat and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 9x13 inch baking dish.

For dumplings, combine Bisquick and basil in a bowl. Stir in milk until moistened. Drop by tablespoonfuls onto casserole (about 12 dumplings). Bake, uncovered, at 350 for 30 minutes. Cover and bake for 10 minutes more or until the dumplings are done. (Frequently they're done after the 1st 30 minutes.)

Recipe Source: Taste of Home Cookbook