Recipe: Capital Chicken Casserole

CAPITAL CHICKEN CASSEROLE

1 broiler-fryer chicken, cut in parts
4 tablespoons butter
1 tablespoon cooking oil
1 package (8 oz)fresh mushrooms, sliced
1 tablespoon flour
1 can (11 oz) 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 can (15 oz) artichoke hearts, drained
6 green onions, green and white parts included,
chopped
2 tablespoons chopped parsley

In largy 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.

Makes 4 servings.
Source: National Chicken Council