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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Confetti Chicken Casserole Recipe

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This recipe for Confetti Chicken Casserole is from "The River Cookbook" Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. mixed vegetables - frozen or canned
3/4 c. chopped onion
1/2 c. diced celery
1/4 c. chicken broth
1 can cream of chicken soup ( 10 1/2 oz.)
1 c. sour cream
3 c. cubed cooked chicken
1/2 c. sliced mushrooms
1 tsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. pepper
Confetti Topping
1 c. sifted all purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs - slightly beaten
1/2 c. milk
1 tbsp. chopped green pepper
1 tbsp. chopped sm. dried tomato
1 1/4 c shredded cheddar cheese
Directions:
Directions:
Casserole: In saucepan combine, vegetables, onion, celery, and chicken broth, simmer for 20 mins. In 3 qt. casserole dish, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt, pepper, then add the ingredients from saucepan and mix well. Topping: Combine flour, baking powder and salt, add eggs, milk, green peppers, dried tomato and 1 c of cheese, mix until well blended. Drop T. of topping onto casserole and bake at 350 for 40 to 45 mins. or until golden brown. Sprinkle with remaining cheese, return to oven
until cheese is melted golden brown.

 

 

 

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