#679 - Creamy Chicken Casserole

(by Shirley McNevich)

1 cup diced carrots
3/4 cup chopped onions
1/2 cup chopped celery
1/4 cup Swanson's chicken broth
1 can Campbell's cream of chicken soup (condensed)
1 cup Breakstone's sour cream
3 cups cooked chicken diced into bite sized pieces
1/2 cup chopped mushrooms
1 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1 cup flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup milk
1 1/4 cups shredded cheddar cheese

In a saucepan add diced carrots, chopped onion, chopped celery and chicken broth--stir and simmer 20 minutes. In a 3 quart casserole dish add cream of chicken soup, sour cream, diced chicken, chopped mushrooms, Worcestershire sauce, 1 tsp. salt and pepper. Pour everything from the saucepan on top of the ingredients in the casserole dish--stir well. In separate bowl add flour, baking powder and 1/2 tsp. salt--add eggs, milk and 1 cup of the shredded cheddar cheese--mix just until blended. Sprinkle this mixture over the top of the casserole. Bake at 350 degrees for 40-45 minutes or until golden brown. Remove casserole from oven, sprinkle with remaining cheddar cheese and return to the oven until cheese is melted.