| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Poultry, Bread, Casserole | 6 | Servings | |
INGREDIENTS
| Vegetable cooking spray | ||
| 1/2 | c | Milk |
| 2 | tb | Vegetable oil |
| 1 | c | Flour |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 6 | Boneless skinless chicken breast ha; uncooked | |
| 1 | md | Onion; finely chopped |
| 2 | Stk celery; coarsely chopped | |
| 1 | pk | 10-oz frozen sliced carrots |
| 1/2 | ts | Dried sage; crushed |
| 1/4 | ts | Ground pepper |
| 2 | cn | {13 3/4 oz. each} chicken broth |
INSTRUCTIONS
* 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 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. Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on Jun 24, 1999
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