Capital Chicken Casserole Recipes

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CAPITAL CHICKEN CASSEROLE



Capital Chicken Casserole image

Yet another recipe from that African cookbook. This is VERY good!! I made it for my parents and sister and they all wanted the recipe! The sauce has an incredible flavour!

Provided by Jaime in Winnipeg

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

4 tablespoons butter
1 tablespoon oil
1 broiler-fryer chicken, cut in parts
8 ounces fresh mushrooms, sliced
1 tablespoon flour
2 tablespoons parsley, chopped
1 (11 ounce) can cream of chicken soup
1 cup dry white wine
1 cup water
1/2 cup whipping cream
1 teaspoon salt
1/4 teaspoon tarragon leaf
1/4 teaspoon pepper
1 (15 ounce) can artichoke hearts, drained
6 green onions, chopped

Steps:

  • In large frying pan, place butter and oil and heat to medium until butter melts.
  • Add chicken and cook until browned on all sides, about 10 minutes.
  • Remove chicken to casserole dish.
  • In same frying pan, saute mushrooms for 5 minutes.
  • Stir in flour, add soup, wine and water.
  • Simmer, stirring about 10 minutes until sauce thickens.
  • Stir in cream, salt and pepper and tarragon and pour over chicken.
  • Bake uncovered at 350 for 60 minutes.
  • Mix in artichokes, onion and parsley and bake about 5 minutes more until chicken is cooked through.

Nutrition Facts : Calories 464.5, Fat 32.8, SaturatedFat 12.9, Cholesterol 125, Sodium 855, Carbohydrate 12.6, Fiber 3.5, Sugar 1.8, Protein 25.8

CAPITAL CHICKEN CASSEROLE



Capital Chicken Casserole image

I prefer to use boneless, skinless chicken breasts.

Provided by Rose M. Helle

Categories     Casseroles

Time 1h30m

Number Of Ingredients 14

1 chicken, cut in parts
1 c dry white wine
4 Tbsp butter
1 Tbsp cooking oil
1 8 oz pkg of fresh mushrooms, sliced
1 Tbsp all-purpose flour
1 (11oz) can cream of chicken soup
1 c water
1/2 c cream
1 tsp salt
1/4 tsp tarragon leaves
1/4 tsp pepper
6 green onions, green and white parts included, chopped
2 Tbsp chopped parsley

Steps:

  • 1. 1. In large frying pan, place butter and oil and heat to medium temperature until butter melts. Add chicken and cook, turning about 10 minutes until brown on all sides. Remove chicken and place in baking pan or casserole.
  • 2. 2. In same frypan, saute mushrooms about 5 minutes 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.
  • 3. 3. Bake uncovered in 350 degree oven for 60 minutes.
  • 4. Mix in green onions and parsley. Bake about 5 more minutes or until fork can be inserted in chicken with ease.

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