Ingredients:
1 cup carrots, diced
3/4 cup onions, chopped
1/2 cup celery, diced
1/4 cup chicken broth
1 (10 1/2 ounce) cans cream of chicken soup
1 cup sour cream
3 cups chicken, cooked, cubed
1/2 cup mushrooms, sliced
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/8 teaspoon pepper
1 cup all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, slightly beaten
1/2 cup milk
1 tablespoon green peppers, chopped finely
1 tablespoon red peppers, chopped finely
1 cup cheddar cheese, shredded
1/4 cup cheddar cheese, grated
Directions:
For filling: 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.
Set aside.
For confetti topping: In a mixing bowl, combine flour, baking powder and salt.
Add eggs, milk, green and red pepper, and 1 cup cheese; mix until just blended.
Drop confetti topping onto top of casserole.
Bake at 350 degrees for 40-45 minutes or until golden brown.
Sprinkle with remaining 1/4 cup of cheese and return to oven until melted.
Enjoy!
Servings: 6-8
Time preparation: 15 min.
Time total: 75 min.