Ingredients
7
7 servings
- •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
- 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.
Nutritional Facts
Per 7 servings
- Calories: 396
- Carbohydrate: 24g
- Fat: 21g
- Fiber: 2g
- Protein: 28g
- Sugar: 3g
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