Hobby Farms Editors
December 21, 2009
Chicken Dumpling Casserole
Photo by Stephanie Gang


  •  3 skinless, boneless chicken breasts, uncooked
  •  2/3 cup finely chopped onion
  •  1 cup coarsely chopped celery
  •  1 cup sliced carrots, 1/8-inch thick
  •  1/2 tsp. dried, crumbled sage
  •  freshly ground black pepper, to taste
  •  2 cups chicken broth


  •  1/2 cup milk
  •  2 T. vegetable oil
  •  1 cup flour
  •  2 tsp. baking powder
  •  1/4 tsp. salt

In a medium bowl, whisk together milk and oil. Gradually stir in flour, baking powder and salt until a soft dough forms. Set aside.

Cut each chicken breast in half, and place halves in the bottom of an oiled, 11⁄2-quart casserole dish or 8- by 8-inch glass baking dish. Cover chicken with onion, celery and carrots. Sprinkle sage and
pepper over vegetables; pour broth over all.

Distribute 2-inch balls of the dumpling dough evenly over the casserole. Cover tightly and bake at 325 degrees F for 90 minutes.

Serves 4.

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