Confetti Chicken

Yield

6 to 8 servings

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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