Charlene's Recipe

Capital chicken casserole

Category: Casseroles and Skillets

Serves 4

1 chicken, cut in parts
1 cup white dry wine
4 Tbsp butter
1 Tbsp cooking oil
1 (8 oz) pkg fresh mushrooms, sliced
1 Tbsp flour
1 (11 oz) can cream of chicken soup
1 cup water
1/2 cup cream
1 tsp salt
1/4 tsp terragon leaves
1/4 tsp pepper
1 (15 oz) can artichoke hearts; drained
6 green onions, green and white parts included, chopped
2 Tbsp chopped parsley

In a large frying pan, place butter and oil and heat to medium temperature until butter melts. Add chicken and cook, turning about 10 minutes or until chicken is brown on all sides.
Remove chicken and place in baking pan or casserole dish. In same frying pan, 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, terragon and pepper; pour over chicken.
Bake, uncovered in 350 F oven for 1 hour.
Mix in artichoke hearts, green onions and parsley. Bake about 5 more minutes or until fork can be inserted into chicken with ease.