This is one of my favorite recipes, courtesy of my mom. She made this pretty regularly when I was growing up, and I’ve always loved the combination of flavors: creamy chicken, with just a little kick from the pimento peppers. They call this “confetti chicken” because of all the pretty colors! It is basically a casserole and a cheesy crust with a similar consistency to cornbread. This is a great dinner year-round and it also re-heats well (who doesn’t love leftovers?). It’s easy to make and has tons of veggies! I copied this recipe from one of my mom’s cookbooks called the Great American Favorite Brand Name Cookbook. It seems like it might be out of print, but you can still buy copies here on Amazon.com.
Here’s what you’ll need:
For the Casserole:
- 1 cup diced carrots
- ¾ cup chopped onion
- ½ cup diced celery
- ¼ cup chicken broth
- 1 can condensed cream of chicken soup
- 1 cup sour cream
- 3 cups cubed cooked chicken
- ½ cup sliced mushrooms
- 1 teaspoon salt
- 1/8 teaspoon black pepper
For the Crust:
- 1 cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt plus 1 teaspoon for the crust
- 2 eggs, beaten
- ½ cup milk
- ¼ cup thinly sliced green onion
- 1 tablespoon chopped pimento peppers
- 1 ¼ cups shredded cheese
First, combine carrots, onion, celery.
Add the chicken broth and simmer for 20 minutes.
In a large casserole dish, mix soup, sour cream, chicken cubes, mushrooms, salt, and pepper.
Mix in vegetable mixture.
Now, make the crust. In a mixing bowl, combine flour, baking powder, and salt. Add eggs, milk, pimentos, green onion and 1 cup of cheese.
Drop on top of casserole.
Bake at 350 degrees for 40-45 minutes.
Add ¼ cup of cheese on top. Cook 5-10 more minutes.
Enjoy! This one is a crowd-pleaser. :)