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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 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.
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