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Dairyland Confetti Chicken

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  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
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
For confetti topping
  Sifted all purpose flour 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 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

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Dairyland Confetti Chicken Recipe