A delicious chicken casserole
your family will ask you to make again.
Capital
Chicken Casserole
- 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 pepper
- 1 (15-ounce) can artichoke
hearts, drained
- 6 green onions, green
and white parts included, chopped
- 2 tablespoons chopped
parsley
- In large frypan, 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 frypan, saute
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.
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