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1/2 c. chopped onion
1/2 c. chopped celery
2 garlic cloves, minced
1/4 c. butter or margarine
1/2 c. all purpose flour
2 tsp. sugar
1 t. basil
1 t. salt
1/2 t. pepper
4 c. chicken broth
1 pkg. (10 oz.) frozen peas
4 c. cubed chicken

In large saucepan, saute onion, celery, garlic in butter until
tender. Add flour, sugar, salt, basil, pepper and broth. Bring to
boil. Cook and stir for 1 minute, reduce heat. Add peas, cook 5
minutes. Stir in chicken. Pour into greased 9 x 13-inch pan.

2 c. buttermilk biscuit mix
2/3 c. milk
pinch of basil

Combine biscuit mix and basil in bowl, stir in milk. Drop into
casserole. Bake uncovered at 350 degrees for 30 minutes. Cover and bake
10 minutes more. 6-8 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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