Casserole
1 cup diced carrots
¾ cup chopped onion
½ cup diced celery
¼ cup chicken broth
1 can cream of chicken soup
1 cup sour cream
3 cups cubed cooked chicken
½ cup sliced fresh mushrooms
1 tsp Worcestershire sauce
1 tsp salt
1/8 tsp pepper
Topping
1 cup sifted flour
2 tsp baking powder
½ tsp salt
2 eggs, slightly beaten
½ cup milk
1 tbsp chopped green pepper
1 tbsp chopped pimento
1 ¼ cup shredded cheddar cheese, divided
Intructions Casserole:
Preheat the oven to 350°.
In a medium saucepan, combine the carrots, onion, celery and chicken broth. Simmer for 20 minutes.
In a 3 quart casserole dish, mix the soup, sour cream, chicken, mushrooms, Worcestershire, salt and pepper. Add the simmered vegetables and the liquid; mix well.
Instructions topping:
In a mixing bowl combine the flour, baking powder and salt. Add the eggs, milk, green pepper, pimento and 1 cup of the cheese. Mix until just blended.
Drop the mixture by the tablespoon onto the top of the casserole around the edge.
Bake for 40 minutes or until golden brown. Sprinkle with the remaining cheese and return to the oven until the cheese has melted.
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