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Baked Chicken and Dumplings
Vegetable cooking spray
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/2 cup milk
tablespoons vegetable oil
cup flour
teaspoons baking powder
/4 teaspoon salt
boneless skinless chicken breast halves, uncooked
medium onion, finely chopped
stalks celery, coarsely chopped
(10 ounce) package frozen sliced carrots
/2 teaspoon dried sage, crushed
/4 teaspoon ground pepper
(13 3/4 ounce) cans chicken broth
Preheat oven to 325 degrees F. Coat a 2 1/2−quart casserole with cooking spray.
In a medium bowl, combine milk and oil. Gradually stir in flour, baking powder, and salt. Mix well
into a dough consistency and set aside.
Place chicken breasts in bottom of casserole. Cover chicken with onion, celery, and carrots. Evenly
sprinkle sage and pepper over vegetables; pour broth over dish.
Using the dough mixture, form 2−inch balls and drop into casserole. Cover tightly and bake for 1 1/2
hours.
Baked Chicken and Dumplings
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