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.