Chicken and Dumpling Casserole
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
4 cloves garlic, minced
1/2 cup margarine
1 cup flour
3 teaspoons sugar
2 teaspoons salt
2 teaspoons dried basil
2 teaspoons pepper
6 cups vegetable broth (I use Unchicken broth)
1 (16 ounce) package frozen peas
2 (12 ounce) packages vegan chicken strips, diced
4 cups biscuit mix (I use Bisquick)
4 teaspoons dried basil
1 1/2 cups nondairy milk
1. Preheat oven to 350 degrees F and grease an 11x15" baking dish. . In large saucepan, saute onion, celery, carrot and garlic in butter until tender.
2. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken substitute. Pour into prepared pan.
3. For dumplings, combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole Bake, uncovered, for 30 minutes.
4. If needed, cover and bake for 10 minutes more or until dumplings are done.