Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- vegetable cooking spray
- ½ cup milk
- 2 tablespoons vegetable oil
- 1 cup flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 6 boneless skinless chicken breast halves uncooked
- 1 medium white onion finely chopped
- 2 stalks celery coarsely chopped
- 10 ounce package frozen sliced carrots
- ½ teaspoon dried sage crushed
- ¼ teaspoon freshly ground black pepper
- 2 cans chicken broth
Directions
Preheat oven to 325°F.
Coat casserole dish with cooking spray.
In a medium bowl combine milk and oil then gradually stir in flour, baking powder and salt.
Mix well into a dough consistency and set aside.
Place chicken breasts in bottom of casserole then cover with onion,celery and carrots.
Evenly sprinkle sage and pepper over vegetables and pour broth over dish.
Using the dough mixture form 2-inch balls and drop into casserole.
Cover tightly and bake for 1½ hours.
Category:Cathy's Recipes
Category:Chicken breast Recipes
Category:Carrot Recipes
Category:Dumpling Recipes