Confetti Chicken Recipe -

Confetti Chicken

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"Makes a delicious, festive casserole to feed the whole family!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings


  1. In a large saucepan, combine the carrots, onion, celery, and chicken broth. Stir all together, and let simmer for 20 minutes. In a 3-quart casserole dish, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well.
  2. In a mixing bowl, mix the flour, baking powder and salt. Mix in eggs, milk, green pepper, pimentos and 1 cup of the cheese until well blended. Drop by spoonfuls on top of casserole.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2003

What a delicious, comfort-food meal! This creamy dish was wonderfully tasty. It took me a really long time to prepare it, but I loved the results. I'll make this again.

Most Helpful Critical Review
Dec 26, 2004

I made this recipe without the confetti top. I loved this recipe but my husband was indifferent. We described it as "chicken pot dumplings" because it was like eating a chicken pot pie mixed with chicken and dumplings (my husband does not like either of these kinds of dishes). The main mixture tastes like the inside of a chicken pot pie, but there is no pie crust. The breading tastes like dumplings. I love both these kinds of dishes so this recipe is just for me!


11 Ratings

Jun 05, 2003

I made this as written, except I omitted the mushrooms. I think this recipe, although easy to make, was a bit bland. I didn't think the sauce was tangy as stated. My family didn't like it so much either. I added some cumin to the leftovers and that helped. Thanks for sharing, but I won't make this again without serious alterations.

Jan 23, 2003

A truly excellent dish, one I am adding to my all time favorites. I did up the amount of vegtables a bit and only steamed them for a few minutes instead of simmering for 20 (personal preferance- I like my veggies crisp)

Jan 23, 2003

This was pretty good although a little bland. I loved the baked top on it, though. That part worked out really well, and I will add it to some of my other casserole recipes.

Aug 25, 2006

The topping was a nice touch on this casserole but as a whole we found this to be quite bland. If this much work was going to be put in a casserole I would rather make chicken pot pie.

Jan 23, 2003

This was wonderful to the palate and the eyes. We will definately have this again!


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  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 28.2 g
  • 56%
  • Sodium
  • 1153 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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