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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This hearty casserole is very eye-catching so it's great for company. Ingredients:
1 cup carrot, diced |
3/4 cup onion, chopped |
1/2 cup celery, diced |
1/4 cup chicken broth |
1 (10 1/2 ounce) can cream of chicken soup |
1 cup sour cream |
3 cups chicken, cooked, cubed |
1/2 cup mushroom, sliced |
1 teaspoon worcestershire sauce |
1 teaspoon salt |
1/8 teaspoon pepper |
1 cup all-purpose flour, sifted |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 eggs, slightly beaten |
1/2 cup milk |
1 tablespoon green pepper, chopped finely |
1 tablespoon red pepper, chopped finely |
1 cup cheddar cheese, shredded |
1/4 cup cheddar cheese, grated |
Directions:
1. For filling: In saucepan, combine carrots, onion, celery and chicken broth.
2. Simmer 20 minutes.
3. In 3-quart casserole, mix soup, sour cream, chicken cubes, mushrooms, worcestershire sauce, salt and pepper.
4. Add simmered vegetables and liquid; mix well.
5. Set aside.
6. For confetti topping: In a mixing bowl, combine flour, baking powder and salt.
7. Add eggs, milk, green and red pepper, and 1 cup cheese; mix until just blended.
8. Drop confetti topping onto top of casserole.
9. Bake at 350 degrees for 40-45 minutes or until golden brown.
10. Sprinkle with remaining 1/4 cup of cheese and return to oven until melted.
11. Enjoy!
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