Confetti Chicken

1Assemble ingredients:

2For casserole:

In saucepan, combine carrots, onion, celery, and chicken broth. Simmer 20 minutes.

3In 3 quart casserole, mix soup, sour cream, chicken cubes, mushrooms, worcestershire sauce, salt and pepper.

Add simmered vegetables and liquid; mix well

4For 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

5Drop tablespoons of topping onto casserole and bake in 350 degree F. oven for 40 to 45 minutes or until golden brown.

6Sprinkle the remaining 1/4 cup of cheese and return to oven until melted.

Garnish as desired.

I like serving this with a tossed salad. You can also switch out the veggies to ones you may like..very versatile..it's so good!

7And in 5 minutes, this is all that's left..so rich and tasty..


If you want the filling to show like the picture, for presentation...every 5 minutes or so, take a spoon and pull back the biscuit from the center of the casserole, until it cooks enough to stay. I dollop my biscuit batter around the edges of the casserole. If you don't keep pulling it back till it's set, it won't hurt anything. The biscuit will just completely cover the delicious filling. In the picture above, I left it cover the casserole, then cut a hole in the center, so it could bubble out a bit..