Ingredients
- 6 chicken breast (boneless skinless halves uncooked)
- 2 stalks celery coarsely (chopped)
- 2 cans
- 1 onion (finely chopped)
- 400 ml chicken broth
- 150 gr carrots (frozen sliced)
- 130 gr flour
- 120 ml milk
- 30 ml vegetable oil
- 9 gr baking powder
- 1 gr salt
- 1 gr pepper (ground)
- 1 gr sage (dried crushed)
Preheat oven to 325 degrees. Coat a 2.5-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 5 cm balls and drop into casserole. Cover tightly and bake for 1.5 hours.
