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Capital Chicken Casserole

Ingredients
  Fryer chicken 3 Pound, cut up (1 In Number)
  Fresh mushroom 18 Ounce, sliced (1 Package)
  Green onions 1 Bunch (100 gm), chopped
  Condensed cream of chicken soup 1 Can (10 oz)
  Dry white wine 1⁄2 Cup (8 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Dried tarragon leaves 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned artichoke hearts 14 Ounce (1 Can)
  Parsley 2 Tablespoon, chopped (For Garnish)
  Salad oil 2 Tablespoon
Directions

MAKING
1) In a 12-inch skillet over medium-high, heat salad oil.
2) Cook chicken pieces, small quantity at a time, until browned on all sides.
3) As the chicken pieces become brown, remove pieces to shallow 2 1/2-quart casserole.
4) In the remaining skilled dripping, cook mushrooms and green onions until tender and lightly browned, stirring continuously.
5) Reduce heat to medium; slowly stir in the cream of chicken soup, wine, milk, tarragon, and pepper.
6) Stirring constantly, cook until mixture boils.
7) Drain the artichoke hearts and add to chicken in the casserole.
8) Pour the mushroom mixture over the chicken.

FINALIZING
9) Bake casserole in 375°F oven, uncovered for about an hour or until chicken is fork-tender.
10) Keep pouring the sauce in the casserole over chicken occasionally to avoid it from getting dry.

SERVING
11) Skim away the fat, if any.
12) Sprinkle with parsley and serve it hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
4

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