Confetti Chicken

Ingridients

1 cup diced carrots

3/4 cup chopped onion

1/2 cup diced celery

1/4 cup chicken broth

1 (10.75 ounce) can condensed cream of chicken soup

1 cup sour cream

3 cups cubed, cooked chicken meat

1/2 cup fresh sliced mushrooms

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/8 teaspoon ground black pepper

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs, beaten

1/2 cup milk

1 tablespoon thinly sliced green onion

1 tablespoon chopped pimento peppers

1 1/4 cups shredded Cheddar cheese, divided

Directions

In a large saucepan, combine the carrots, onion, celery, and chicken broth. Stir all together, and let simmer for 20 minutes. In a 3-quart casserole dish, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well.

In a mixing bowl, mix the flour, baking powder and salt. Mix in eggs, milk, green pepper, pimentos and 1 cup of the cheese until well blended. Drop by spoonfuls on top of casserole.

Preheat oven to 350 degrees F (175 degrees C).

Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Sprinkle with the remaining 1/4 cup of cheese, and continue baking another 5 to 10 minutes, or until cheese is melted and bubbly.