Dairyland Confetti Chicken

1 cup diced carrots
3/4 cup chopped onion
1/2 cup diced clelry
1/4 cup chicken broth
1 can 10 oz cream of chicken soup (low fat and salt)
1 cup plain yogurt
1/2 cup sliced mushrooms
1 tsp organic worcesteshire sauce (annie's)
1/2 tsp seasalt
1/8 tsp pepper

Confetti Topping

1 cup non bleach flour
2 tsp baking powder
1/4 tsp seasalt
2 eggs, slightly beaten
1/2 cup 2% milk
1 Tbs red bell pepper
1/2 tsp garlic powder
1 cup shredded old white cheese DIVIDED

For Casserole, in medium saucepan, combine carrots, onion, celery and chicken broth. Simmer over medium heat 20 minutes. In 3-quart casserole, mix soup, plain yogurt, chicken, mushrooms, worcestershire sauce, 1 tsp seasalt and black pepper. Add simmered vegetables and broth, mix well.

For Confetti Topping,
In mixing bowl, combine flour, baking powder and salt. Add eggs, milk, bell pepper, garlic powder and 3/4 cup cheese. Mix just until blended. Drop tablespoons of topping onto casserole around edge.
Bake in 350F overn 40 to 45 minutes or untilgolden brown. Sprinkle with remaining cheese; return to oven to melt cheese.Garnish as desired.

I servered this with a rice dish and vegetable dish.
EAT AND ENJOY

Number of Servings: 8

Recipe submitted by SparkPeople user PATMAY.