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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Makes a delicious, festive casserole to feed the whole family! Ingredients:
1 cup diced carrots |
3/4 cup chopped onion |
1/2 cup diced celery |
1/4 cup chicken broth |
1 (10.75 ounce) can condensed cream of chicken soup |
1 cup sour cream |
3 cups cubed, cooked chicken meat |
1/2 cup fresh sliced mushrooms |
1 teaspoon worcestershire sauce |
1 teaspoon salt |
1/8 teaspoon ground black pepper |
1 cup all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 eggs, beaten |
1/2 cup milk |
1 tablespoon thinly sliced green onion |
1 tablespoon chopped pimento peppers |
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.
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