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Dairyland Confetti Chicken Recipe
|Diced carrots||1 Cup (16 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Canned cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Dairy sour cream||1 Cup (16 tbs)|
|Cubed cooked chicken||3 Cup (48 tbs)|
|Sliced mushrooms||4 Ounce (1/2 Cup)|
|Worcestershire sauce||1 Teaspoon|
|For confetti topping|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Eggs||2 , slightly beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||1 Tablespoon|
|Chopped pimiento||1 Tablespoon|
|Shredded wisconsin cheddar cheese||5 Ounce, divided (1 1/4 Cups)|
Serving size: Complete recipe
Calories 2913 Calories from Fat 1291
% Daily Value*
Total Fat 145 g223.4%
Saturated Fat 72.5 g362.3%
Trans Fat 0 g
Cholesterol 1206.6 mg
Sodium 7971.3 mg332.1%
Total Carbohydrates 162 g54.1%
Dietary Fiber 10.5 g42.2%
Sugars 30.5 g
Protein 229 g457%
Vitamin A 529.1% Vitamin C 104.4%
Calcium 242% Iron 111.6%
*Based on a 2000 Calorie diet
Simmer 20 minutes.
In 3-quart casserole, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, 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, pimiento and 1 cup of the cheese.
Mix just until well blended.
Drop tablespoons of topping onto casserole and bake in 350°F 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