Recipe: Confetti Chicken (creamy sauce and baked topping)

CONFETTI CHICKEN

FOR THE VEGETABLES:
1 cup diced carrots
3/4 cup chopped onion
1/2 cup diced celery
1/4 cup chicken broth
FOR THE CASSEROLE:
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
3 cups cubed, cooked chicken meat
1/2 cup sliced fresh mushrooms
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/8 teaspoon ground black pepper
FOR THE TOPPING:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
1/2 cup milk
1 tablespoon thinly sliced green onion
1 tablespoon chopped pimento peppers
1 1/4 cups shredded Cheddar cheese, divided use

In a large saucepan, combine the carrots, onion, celery, and chicken broth. Stir all together, and let simmer for 20 minutes (do not drain).

In a 3-quart casserole dish, mix (undiluted) soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and their liquid; mix well. Set aside.

In a mixing bowl, mix the flour, baking powder and salt. Mix in eggs, milk, green onion, pimentos and 1 cup of the cheese until well blended. Drop by spoonfuls on top of casserole.

Preheat oven to 350 degrees F (175 degrees C).

Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Sprinkle with the remaining 1/4 cup of cheese, and continue baking another 5 to 10 minutes, or until cheese is melted and bubbly.