Chicken and Dumplings Casserole
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I usually make only half of this recipe at a time. I've found that half of the recipe fills one 9x13-inch casserole dish and the full recipe requires two 9x13-inch pans.
1/2 cup skim milk
2 tablespoons light vegetable oil
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
6 boneless, skinless chicken breast halves, uncooked
1/2 medium onion, finely chopped (or more, if preferred)
2 celery stalks, coursely chopped
1 package (10 ounces) frozen sliced carrots
1/2 teaspoon dried, crushed sage
1/4 teaspoon ground white pepper
2 cans (13-3/4 ounces) low-sodium chicken broth
Vegetable cooking spray
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 doughy consistency and set aside.
Place chicken breasts in bottom of casserole dish. 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 with foil and bake for 1-1/2 hours.