Capital Chicken Casserole
Source of Recipe
Aunt Saunny
1 chicken, cut in parts
1 cup dry white wine
4 Tbs butter
1 Tbs cooking oil
1 8-oz package fresh mushrooms, sliced
1 Tbs flour
1 11-oz can cream of chicken soup
1 cup water
1/2 cup cream
1 tsp salt
1/4 tsp tarragon leaves
1/4 tsp pepper
1 15-oz can artichoke hearts, drained
6 green onions, green and white parts included, chopped
2 Tbs 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 degree F. 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.
Servings: 4
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