adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Confetti Chicken
0 Likes
Total Time:
Baked chicken and vegetable casserole with tangy cream sauce topped with colorful diced vegetables and cheese.
Ingredients:
  • 1 cup diced carrots
  • 0.75 cup chopped onion
  • 0.5 cup diced celery
  • 0.25 cup chicken broth
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 3 cups cubed, cooked chicken meat
  • 0.5 cup fresh sliced mushrooms
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 0.125 teaspoon ground black pepper
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 2 eggs, beaten
  • 0.5 cup milk
  • 1 tablespoon thinly sliced green onion
  • 1 tablespoon chopped pimento peppers
  • 1.25 cups shredded Cheddar cheese, divided
Instructions:
  • Combine carrots, onion, celery, and chicken broth in a large saucepan. Simmer for 20 minutes. In a 3-quart casserole dish, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt, and pepper. Add the simmered vegetables and liquid, mix thoroughly.
  • Combine flour, baking powder, and salt in a mixing bowl. Stir in eggs, milk, green pepper, pimentos, and 1 cup of cheese until thoroughly combined. Spoon mixture on top of casserole.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 40-45 minutes. Sprinkle with the remaining 1/4 cup of cheese and bake for an additional 5-10 minutes until cheese is melted and bubbly.

Similar Recipes