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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Number of Servings: 6 |
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Directions: FOR CASSEROLE:
In saucepan, combine carrots, onion, celery and chicken 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.
FOR CONFETTI TOPPING:
In mixing bowl, combine flour, baking p
owder and salt.
Add eggs, milk, green pepper, pimiento, and 1 cup of the cheese.
Mix just until well blended.
Drop tablespoons of topping onto casserole and bake in 350 ° oven for 40 to 45 minutes or until golden brown.
Sprinkle with remaining 1/4 cup cheese and return to oven until melted.
Garnish as desired.
Makes 6 to 8 servings.
| Ingredients:
2 slightly beaten eggs
1/2 salt .
1/3 Ounce(s) baking powder
326/625 Pound(s) sifted all-purpose flour
13/625 Ounce(s) black pepper
1/6 Ounce(s) salt
1/6 Ounce(s) worcestershire sauce
1/2 (4 oz.) sliced mushrooms
3 cubed, cooked chicken
8 Ounce(s) dairy sour cream
21 Can(s) (2 cans) cream of chicken soup
2 Ounce(s) chicken broth
1/2 diced celery
3/4 onion, chopped
1 diced carrots
1/8 Quart(s) milk
1 chopped green bell pepper
1 chopped pimientos
10 2159/5000 Ounce(s) (5 oz.) shredded cheddar cheese |
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