Capital Chicken Casserole - cooking recipe

Ingredients

2 Tbsp. salad oil
1 (3 lb.) broiler-fryer, cut up
1 (8 oz.) pkg. mushrooms, sliced
1 bunch green onions, chopped
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 c. dry white wine
1/2 c. milk
1/4 tsp. dried tarragon leaves
1/4 tsp. pepper
1 (14 oz.) can artichoke hearts
2 Tbsp. chopped parsley for garnish

Preparation

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\u00b0 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.