Confetti Chicken
Description
This chicken and vegetable casserole is baked in a tangy cream sauce. The treat is the colorful topping of diced red and green vegetables in cheese.
Ingredients
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1 cup diced carrots
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3/4 cup chopped onion
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1/2 cup diced celery
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1/4 cup chicken broth
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1 (10 3/4 ounce) can condensed cream of chicken soup
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1 cup sour cream
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3 cups cubed, cooked chicken meat
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1/2 cup fresh sliced mushrooms
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1 teaspoon Worcestershire sauce
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1 teaspoon salt
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1/8 teaspoon ground black pepper
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1 cup all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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2 eggs, beaten
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1/2 cup milk
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1 tablespoon thinly sliced green onion
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1 tablespoon chopped pimento peppers
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1 1/4 cups shredded Cheddar cheese, divided
Directions
1
In a large saucepan, combine the carrots, onion, celery, and chicken broth. Stir all together, and let simmer for 20 minutes. In a 3-quart casserole dish, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well.
2
In a mixing bowl, mix the flour, baking powder and salt. Mix in eggs, milk, green pepper, pimentos and 1 cup of the cheese until well blended. Drop by spoonfuls on top of casserole.
3
Preheat oven to 350 degrees F (175 degrees C).
4
Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Sprinkle with the remaining 1/4 cup of cheese, and continue baking another 5 to 10 minutes, or until cheese is melted and bubbly.