Chicken And Biscuit Casserole - cooking recipe

Ingredients

1/4 c. butter
2 cloves garlic, minced
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped baby carrots
1/2 c. all purpose flour
2 tsp. white vinegar
1 tsp. salt
1 tsp. dried basil
1/2 tsp. ground black pepper
4 c. chicken broth
1 (15 oz.) can peas, drained
4 c. cubed, cooked chicken meat
2 c. buttermilk baking mix
2 tsp. dried basil
2/3 c. milk

Preparation

Preheat oven to 350 degrees.
In a medium sized skillet, melt butter or margarine over medium high heat and saute the garlic, onion, celery and carrots.
Add the flour, sugar, salt, 1 teaspoon dried basil, pepper and broth and bring to a boil.
Cook for 1 minute, stirring.
Reduce heat.
Add the peas and simmer for 5 minutes, still stirring.
Stir in the chicken, mix all together and pour the mixture into a greased 9 x 13 inch baking dish.