Prep 5 mins
Cook 1 hr 30 mins
This is so good, I could have it every night for dinner.
Make and share this Capital Chicken Casserole recipe from Food.com.
- 1 chicken, cut in parts
- 1 cup dry white wine
- 4 tablespoons butter
- 1 tablespoon cooking oil
- 1 (8 ounce) package portabella mushrooms, sliced
- 1 tablespoon flour
- 1 (11 ounce) can cream of chicken soup
- 1 cup water
- 1⁄2 cup cream
- 1 teaspoon salt
- 1⁄4 teaspoon tarragon leaf
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon dried coriander
- 1⁄4 teaspoon pepper
- 1 (15 ounce) can artichoke hearts, drained
- 6 green onions, green and white parts included,chopped
- 2 tablespoons chopped parsley
- In large 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, basil, coriander 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
This is great! I used 4 large skinless split breasts. I also used 2 cans of artichoke hearts instead of one and I cut each in half so the juice would soak in better. Didn't have parsley, still great without it. Used a 2004 Montes Chardonnay Reserve so I was very pleased with the result! I did cut back the salt to 1/2 tsp and next time I will leave it out completely because the salt from the soup is enough.
This was very tasty; very rich and creamy, despite being a relatively healthy recipe. I used boneless skinless chicken breasts and sauted them for 10 minutes; I then only had to cook in the oven for 20 minutes until they were perfect. Served with long grain wild rice and it was very well recieved!
After sampling so many contest recipes these last few weeks, I decided to substitute sliced pork tenderloin in this recipe for a change of pace. Otherwise I followed the instructions. DH & I both really liked this recipe. The sauce is terrific and has a great flavor. It is very rich golden mushroom style of sauce and the meat is very tender. I will prepare this again, but probably stay with a boneless meat. Adding the artichoke hearts, green onions, and parsley add color and another wow to this recipe. Great job!!