Confetti Chicken recipe

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Ingredients

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

Nutrition Info

395.7 calories
carbohydrate: 23.8 g
cholesterol: 138.7 mg
fat: 20.6 g
fiber: 1.5 g
protein: 28.2 g
saturatedFat: 10.6 g
servingSize: -
sodium: 1152.6 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

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

  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.

Recipe Yield

6 to 8 servings

Recipe Note

Makes a delicious, festive casserole to feed the whole family!

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