Dairyland Confetti Chicken
|Diced carrots||1 Cup (16 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Canned cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Dairy sour cream||1 Cup (16 tbs)|
|Cubed cooked chicken||3 Cup (48 tbs)|
|Sliced mushrooms||4 Ounce (1/2 Cup)|
|Worcestershire sauce||1 Teaspoon|
|For confetti topping|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Eggs||2 , slightly beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||1 Tablespoon|
|Chopped pimiento||1 Tablespoon|
|Shredded wisconsin cheddar cheese||5 Ounce, divided (1 1/4 Cups)|
For casserole: In saucepan, combine carrots, onion, celery and chicken broth.
Simmer 20 minutes.
In 3-quart casserole, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper.
Add simmered vegetables and liquid; mix well.
For confetti 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 topping onto casserole and bake in 350°F oven for 40 to 45 minutes or until golden brown.
Sprinkle with remaining 1/4 cup cheese and return to oven until melted.
Garnish as desired