Ingredients
- 6 chicken breast (boneless skinless halves uncooked)
- 2 stalks celery coarsely (chopped)
- 2 cans
- 1 onion (finely chopped)
- 13 3/4 oz chicken broth
- 10 oz carrots (frozen sliced)
- 1 cup flour
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper (ground)
- 1/2 teaspoon sage (dried crushed)
Preheat oven to 325 degrees. 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.
