6 to 8 servingsPrep Time
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
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.
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.
Preheat oven to 350 degrees F (175 degrees C).
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.
Calories: 396 kcal
Carbohydrates: 23.8 g
Cholesterol: 146 mg
Fat: 20.6 g
Fiber: 1.5 g
Protein: 28.2 g
Sodium: 1153 mg