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Free Books / Cooking / Mom's Best Recipes Vol 3 / |  |
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679 - Creamy Chicken Casserole |
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Free Books / Cooking / Mom's Best Recipes Vol 3 / | |
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679 - Creamy Chicken Casserole |
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(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. salt2 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.
Continue to:
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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