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1 frying chicken, cubed
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
chicken soup base to taste

1 egg
1/3 c. milk
2 tsp. parsley flakes
2 Tbsp. cooking oil
1/4 tsp. sage
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt

Place chicken and vegetables in shallow pan, one which
can be covered for baking. Cover chicken with water and
chicken soup mix. Boil until chicken and vegetables are done.
Thicken the gravy with a mixture of flour and water. Drop
parsley dumplings on top of chicken. Cover pan and bake 20 to
25 minutes at 400 degrees.
Dumplings: Beat together egg, milk, oil, parsley and
sage. Add flour, baking powder and salt. Stir only until dry
particles are moistened. Drop on top of casserole. Cover pan.
Bake at 400 degrees for 20 to 25 minutes.

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