Confetti Chicken

This chicken and vegetable casserole is baked in a tangy cream sauce. The treat is the colorful topping of diced red and green vegetables in cheese.

• Calories: 396 Calories

Ingredients

• ½ teaspoon salt
• 1 cup all-purpose flour
• ½ cup milk
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 cup sour cream
• 2 eggs, beaten
• ⅛ teaspoon ground black pepper
• 1 (10.75 ounce) can condensed cream of chicken soup
• ¾ cup chopped onion
• ½ cup fresh sliced mushrooms
• 1 teaspoon Worcestershire sauce
• 1 cup diced carrots
• ¼ cup chicken broth
• 1 tablespoon chopped pimento peppers
• 1 tablespoon thinly sliced green onion
• ½ cup diced celery
• 3 cups cubed, cooked chicken meat
• 1 ¼ cups shredded Cheddar cheese, divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.