Chicken and Dumplings Casserole recipe

1/2 c. milk
2 Tb. oil
1 c. flour
2 ts. baking powder
1/4 ts. salt
6 chicken breasts, boneless-uncooked
1 med onion, finely chopped
2 celery stalks, coarsely chopped
1 sm. pkg. baby carrots, sliced
1/2 ts. sage, dried and crushed
28 oz. chicken broth

Preheat oven to 350*.
Spray a 2 1/2 quart casserole.
In a medium bowl, combine milk and oil.
Gradually stir in flour, baking powder and salt.
Mix well until it forms a dough consistency and set aside.
Place chicken in bottom of dish.
Cover chicken with the vegetables.
Evenly sprinkle sage over vegetables and pour broth over dish.
Using the dough mixture, form 2 inch balls and drop onto casserole.
Cover and bake for 1 hour 15 minutes to 1-1/2 hours.