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Capital Chicken Casserole

Capital Chicken Casserole

Capital Chicken Casserole


1 fryer chicken cut in pieces

4 Tablespoons butter

1 Tablespoon cooking oil

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 a large frying pan, place the butter and oil.  Heat to medium temperature until butter melts.  Add chicken and cook, turning about 10 minutes or until brown on all sides.  In the same frying pan, sauté the mushrooms about five minutes, or until tender.  Stir in the flour.  Add the soup, wine, and water; simmer, stirring, about 10 minutes or until the sauce thickens.  Stir in the cream, salt, tarragon and pepper, pour over the chicken.  Bake uncovered, in a 350 degree oven for 30 minutes, reduce to 325 for additional 20 minutes. Mix in the artichoke hearts, green onions and parsley.  Bake about five minutes or until a fork can be inserted in the chicken with ease.  Makes four servings.


... From Ken




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Feature Recipe


Chicken Parmesan

This is a perfect dish to serve for company.  Make plenty, everyone will want seconds! The chicken is dipped in a butter and garlic and lemon juice mixture then rolled in bread crumbs spiced with parmesan cheese and fresh parsley.  Vermouth is added and it is baked. This can be made ahead and popped in the oven about an hour before you are ready to eat!