Capital Chicken Casserole
A delicious chicken casserole with mushrooms and artichoke hearts baked in a white wine cream sauce.
4 tablespoons butter
1 tablespoon cooking oil
1 chicken, cut in parts
1 (8-ounce) package fresh mushrooms, sliced
1 tablespoon all-purpose flour
1 (11-ounce) can cream of chicken soup
1 cup dry white wine
1 cup water
1/2 cup cream
1 teaspoon salt
1/4 teaspoon tarragon leaves
1/4 teaspoon ground black pepper
1 (15-ounce) can artichoke hearts, drained
6 green onions, green and white parts included, chopped
2 tablespoons chopped parsley
- In large skillet, place butter and oil and heat to medium temperature until butter melts. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken and place in baking pan or casserole.
- In same skillet, sauté mushrooms about 5 minutes or until tender. Stir in flour. Add soup, wine and water; simmer, stirring, about 10 minutes or until sauce thickens. Stir in cream, salt, tarragon and pepper; pour over chicken.
- Bake, uncovered, in 350°F (175°C) oven for 60 minutes.
- Mix in artichoke hearts, green onions and parsley. Bake about 5 more minutes or until fork can be inserted in chicken with ease.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.