CONFETTI CHICKEN

CONFETTI CHICKEN

Casserole

1 cup diced carrots
¾ cup chopped onion
½ cup diced celery
¼ cup chicken broth
1 can (10 ½ ounces) cream of chicken soup
1 cup dairy sour cream
3 cups cubed cooked chicken (~3 boneless, skinless breasts)
½ cup (4 ounces sliced mushrooms
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/8 teaspoon pepper


Confetti Topping
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs, slightly beaten
½ cup milk
1 tablespoon chopped green pepper
1 tablespoon chopped pimiento
1 ¼ cups (5 ounces) shredded Wisconsin Cheddar Cheese, divided

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 degree F oven for 40 to 45 minutes or until golden brown. Sprinkle with remaining ¼ cup cheese and return to oven until melted. Garnish as desired.

Makes 6 to 8 servings