Chicken and Dumplings Casserole

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 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.