Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Sliced carrots |
¾ cup | Chopped onion |
½ cup | Sliced celery |
¼ cup | Chicken broth |
1 can | Cream of chicken soup |
1 cup | Sour cream |
3 cups | Cubed cooked chicken |
½ cup | Sliced mushrooms (I always use fresh) |
1 teaspoon | Worcestershire sauce |
1 teaspoon | Salt |
⅛ teaspoon | Pepper |
1 cup | All purpose flour |
2 teaspoons | Baking powder |
½ teaspoon | Salt |
2 \N | Eggs, slightly beaten |
½ cup | Milk |
1 tablespoon | Chopped green pepper |
1 tablespoon | Chopped pimiento |
1¼ cup | Shredded cheddar |
CASSEROLE
CONFETTI TOPPING
For casserole: In saucepan, combine carrots, onion, celery and chicken broth. Simmer 20 minutes. In 3 quart casserole dish, mix soup, sour cream, chicken, mushrooms, worceterchire, salt & pepper. Add simmered veggies WITH liquid. Mix well.
For topping: In mixing bowl, combine flour, baking powder and salt. Add eggs, milk, green pepper, pimiento and 1 cup of the cheese. Mix just until well blended. Drop tablespoons of this mixture onto casserole and then bake in 350 oven for 40-45 minutes or until golden brown. (do not overcook this part) Sprinkle with remaining ¼ cup of cheese and return to oven until melted.
I have made this several times. So yummy. It's great the next day after everything has mingled together. BTW, I don't do the last sprinkle cheese part. I add all the cheese at one time.Yes, I did have to type all this but you guys are worth it. Enjoy -- Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 18:17:48 -0500 From: Susan Fields <sdfields@...>