Ingredients
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Casserole
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1 c. CarrotsDiced
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¾ c. OnionChopped
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½ c. CeleryDiced
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¼ c. Chicken Broth
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1 can Cream of Chicken Soup
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1 c. Sour Cream
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3 c. ChickenCubed. Cooked. (Can also omit)
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½ c. MushroomsSliced
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1 t. Worcestershire Sauce
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1 t. Salt
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1/8 t. Pepper
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Confetti Topping
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1 c. Sifted Flour
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2 t. Baking Powder
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½ t. Salt
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2 EggsSlightly beaten
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½ c. Milk
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1 T. Green PepperChopped
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1 T. PimentoChopped
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1 ¼ c. Cheddar CheeseShredded. Divided.
Directions
Casserole: In saucepan, combine carrots, onion, celery, and broth. simmer 20 minutes. In 3-quart casserole, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt, and pepper. Add simmered vegetables and liquid; mix well. (I either buy cans of vegetables or frozen vegetables and just mix them in which eliminates precooking.)
Topping: In bowl, combine flour, baking powder, and salt. Add eggs, milk, green peppers,pimento, and 1 cup cheese. Mix just until well blended. Drop by tablespoons onto top of casserole and bake at 350° for 40-45 minutes or until golden brown. Sprinkle with remaining cheese and return to oven until cheese is melted. Serves 6-8.





