Print Recipe

Baked Chicken and Dumplings



  • Vegetable cooking spray
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 boneless skinless chicken breast halves, uncooked
  • 1 medium onion, finely chopped
  • 2 stalks celery, coarsely chopped
  • 1 (10 ounce) package frozen sliced carrots
  • 1/2 teaspoon dried sage, crushed
  • 1/4 teaspoon ground pepper
  • 2 (13 3/4 ounce) cans chicken broth


  1. Heat oven to 325 degrees F. Coat a 2 1/2-quart casserole with cooking spray.
  2. In a medium bowl, combine milk and oil.
  3. Gradually stir in flour, baking powder, and salt. Mix well into a dough consistency and set aside.
  4. Place chicken breasts in bottom of casserole.
  5. Cover chicken with onion, celery, and carrots.
  6. Evenly sprinkle sage and pepper over vegetables; pour broth over dish.
  7. Using the dough mixture, form 2-inch balls and drop into casserole.
  8. Cover tightly and bake for 1 1/2 hours.

From Millie's kitchen

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