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Capital chicken casserole

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Ingredients/Components

pkg - 1 oz
milk - 1/2 c
salad oil - 2 Tbsp
pepper - 1/4 tsp
dry white wine - 1/2 c
can condensed cream of chicken soup - 1 3/4
bunch green onions, chopped - 1 item
chopped parsley for garnish - 2 Tbsp
broiler-fryer, cut up - 1 (3
can artichoke hearts - 1 oz
dried tarragon leaves - 1/4 tsp

How to make capital chicken casserole:

About 1 3/4 hours before serving, in 12-inch skillet over medium-high heat in hot salad oil, cook chicken, a few pieces at a time, until browned on all sides, removing pieces as they brown to shallow 2 1/2-quart casserole. In drippings in skillet, cook mushrooms and green onions until tender and lightly browned, stirring frequently. Reduce heat to medium; gradually stir in undiluted cream of chicken soup, wine, milk, tarragon and pepper. Cook, stirring constantly, until mixture boils. Drain artichoke hearts; add to chicken in casserole and pour mushroom mixture over all. Bake casserole in 375° oven, uncovered, 1 hour or until chicken is fork-tender, spooning liquid in casserole over chicken occasionally. Skim fat if any. Sprinkle with parsley to serve. Makes 4 servings. Good! Each serving: About 585 calories, 35 g fat, 140 mg cholesterol, 780 mg sodium.

Copyright 1990. The Hearst Corporation; reprinted with permission from Good Housekeeping.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

3.5

Average rating: 3.5, total votes: 4

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