Wednesday, November 14, 2007

Wonderful Wednesday Recipe

This recipe I made years ago. I was so impressed when I took the casserole out of the oven. It looked exactly like the picture! Except I used an oblong pan. It tastes great and has a wonderful presentation. I am sure you will all agree!

I had an addiction to cookbooks for some time. Luckily I have moved on from this to my scrapbooking, crocheting and sewing addictions! LOL! I bought those little recipe books you find at the check out counter everytime I went to the store. This is from Best Recipes Casseroles, Stews, Soups & More No. 10 copyright 1991 by Publications International Ltd. These little cookbooks are great! I do hope you try this casserole. It's a chicken pot pie. Very delicious! I would serve it with a hearty salad and a fantastic dessert! Very tasty and the presentation will wow your family and friends!



1 cup diced carrots

3/4 cup chopped onion

1/2 cup diced celery

1/4 cup chicken broth

1 can (10 1/2 ounces) cream of chicken soup

1 cup dairy sour cream

3 cups cubed cooked chicken

1/2 cup (4 ounces) sliced mushrooms

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/8 teaspoon pepper

Confetti Topping

1 cup sifted all-purpose flour

2 teaspoons baking powder

1/2 teasponn salt

2 eggs, slightly beaten

1/2 cup milk

1 tablespoon chopped green bell pepper

1 tablespoon chopped pimento

1 1/4 cups (5 ounces) shredded Wisconsin Cheddar cheese, divided

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

For confetti toppng: In mixing bowl, combine flour, baking powder and salt. Add eggs, milk, green pepper, pimiento and 1 cup of the cheese. Mix just unhtil well blended. Drop tablespoons of topping onto casserole and bake in 350 degree oven for 40 to 45 minutes or until golden brown. Sprinkle with remaining 1/4 cup cheese and return to oven until melted. Garnish as desired.

Makes 6 to 8 servings

Favorite recipe from Wisconsin Milk Marketing Board 1992
Bon Appetit!


Adrienne said...

I am so going to try this!!!!!

Sheila said...

Your dishes always look delectable. I hope you're feeling better. I checked out your scrapping paraphernalia -
WoW you have some gorgeous card stock. Looking forward to your sewing & crochet FOs.

CAKVD said...

Thanks for the awesome recipe. I love how I've already got all those ingredients!! I'll try it with my leftover turkey from Thanksgiving!