Dariyland Confetti Chicken

Casserole:
1 cup diced carrots
¾ cup chopped onion
½ cup diced celery
¼ cup chicken broth
1 10oz. can cream of chicken soup
1 cup sour cream
3 cups cubed cooked chicken
½ cup sliced mushrooms
1 tsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. white pepper

Confetti Topping:
1 cup flour
2 tsp. baking powder
½ tsp. salt
2 eggs, slightly beaten
½ cup milk
1 tbsp. chopped green pepper
1¼ cups shredded Cheddar cheese

For casserole: In saucepan, combine carrots, onion, celery and chicken broth.
Simmer 20 minutes. In 3-qt. casserole, mix soup, sour cream, chicken
cubes, mushrooms, Worcestershire, salt and pepper. Add simmered vegetables and liquid; mix well.

For confetti topping: In mixing bowl, combine flour, baking powder and salt. Add eggs, milk, green pepper and 1 cup of the cheese. Mix just until well blended. Drop tablespoonfuls of topping onto casserole and bake at 350° for 40 to 45 minutes or until golden brown.

Sprinkle with remaining cheese and return to oven until melted. Garnish as
desired.

6 to 8 servings