| Chicken And Dumplings Casserole 2 Vegetable cooking spray
1/2 cup of milk
2 tablespoons of vegetable oil
1 cup of flour
2 teaspoons of baking powder
1/4 teaspoon of salt
6 Boneless skinless chicken
1 medium Onion; finely chopped
2 stalks of celery, coarsely chopped
one 10 ounce package of frozen sliced carrots
1/2 teaspoon of dried sage, crushed
1/4 teaspoon of ground pepper
2 cans {13 3/4 oz. each} chicken broth |
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Preheat oven to 325ºF. * 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. Serving Size: 6 Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on Jun 24, 1999
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