Dairyland Confetti Chicken
Published: Friday, May 29, 2020
Casserole:
1 c. diced carrots
¾ c. chopped onion
½ c. diced celery
¼ c. chicken broth
10 ½ oz. can cream of chicken soup
1 c. dairy sour cream
3 c. cubed cooked chicken
½ c. (4 oz.) sliced mushrooms
1 tsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. pepper
Confetti Topping:
1 c. sifted all-purpose flour
2 tsp. baking powder
½ tsp. salt
2 eggs, slightly beaten
½ c. milk
1 Tbsp. chopped green pepper
1 Tbsp. chopped pimiento
1 ¼ c. (5 oz.) shredded Cheddar cheese, divided
For casserole: In saucepan, combine carrots, onion, celery and chicken broth. Simmer 20 minutes.
In 3-qt. 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 at 350° for 40-45 minutes or until golden brown. Sprinkle with remaining ¼ cup cheese and return to oven until melted. Garnish as desired. —6 to 8 servings.
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