| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Sliced carrots |
| 3/4 | c | Chopped onion |
| 1/2 | c | Sliced celery |
| 1/4 | c | Chicken broth |
| 1 | Cream of chicken soup | |
| 1 | c | Sour cream |
| 3 | c | Cubed cooked chicken |
| 1/2 | c | Sliced mushrooms, I always |
| use fresh | ||
| 1 | t | Worcestershire sauce |
| 1 | t | Salt |
| 1/8 | t | Pepper |
| 1 | c | All purpose flour |
| 2 | t | Baking powder |
| 1/2 | t | Salt |
| 2 | Eggs, slightly beaten | |
| 1/2 | c | Milk |
| 1 | T | Chopped green pepper |
| 1 | T | Chopped pimiento |
| 1 1/4 | c | Shredded cheddar |
INSTRUCTIONS
For casserole: In saucepan, combine carrots, onion, celery and chicken broth. Simmer 20 minutes. In 3 quart casserole dish, mix soup, sour cream, chicken, mushrooms, worceterchire, salt & pepper. Add simmered veggies WITH liquid. Mix well. For 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. Drop tablespoons of this mixture onto casserole and then bake in 350 oven for 40-45 minutes or until golden brown. (do not overcook this part) Sprinkle with remaining 1/4 cup of cheese and return to oven until melted. I have made this several times. So yummy. It's great the next day after everything has mingled together. BTW, I don't do the last sprinkle cheese part. I add all the cheese at one time.Yes, I did have to type all this but you guys are worth it. Enjoy -- Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 18:17:48 -0500 From: Susan Fields <sdfields@MAGICNET.NET>
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Nutrition (calculated from recipe ingredients)
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Calories: 2282
Calories From Fat: 1201
Total Fat: 135.8g
Cholesterol: 699mg
Sodium: 10580.2mg
Potassium: 2498.8mg
Carbohydrates: 163.3g
Fiber: 9.7g
Sugar: 30.4g
Protein: 101.3g