Chicken and Dumplings Casserole
Contributed by Desiree'

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
10 oz. pkg. frozen sliced carrots
1/2 teaspoon dried sage -- crushed
1/4 teaspoon ground pepper
2 cans {13 3/4 oz. each} chicken broth

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.