Post by bren on May 16, 2013 21:04:25 GMT -6
BAKED CHICKEN AND DUMPLINGS
Vegetable cooking spray
1/2 C. milk
2 T. vegetable oil
1 C. flour
2 tsp. baking powder
1/4 tsp. salt
6 boneless skinless chicken breast halves, uncooked
1 medium onion, finely chopped
2 stalks celery, coarsely chopped
1 (10 oz.) pkg. frozen sliced carrots
1/2 tsp. dried sage, crushed
1/4 tsp. ground pepper
2 (13 3/4 oz.) cans chicken broth
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.
Vegetable cooking spray
1/2 C. milk
2 T. vegetable oil
1 C. flour
2 tsp. baking powder
1/4 tsp. salt
6 boneless skinless chicken breast halves, uncooked
1 medium onion, finely chopped
2 stalks celery, coarsely chopped
1 (10 oz.) pkg. frozen sliced carrots
1/2 tsp. dried sage, crushed
1/4 tsp. ground pepper
2 (13 3/4 oz.) cans chicken broth
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.