Popover Chicken Tarragon

I got this from an old cookbook with the cover missing, so I'm not sure where its from. This is an old recipe that has been tried and true. I love tarragon so this was something I really wanted to try and when we did my family loved it, so I'm posting to share with everyone.

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 2 1⁄2-3  lbs whole chickens, cut up
• 2  tablespoons  cooking oil
• 3  eggs
• 1 1⁄2 cups milk
• 1  tablespoon  cooking oil
• 1 1⁄2 cups flour
• 3⁄4 teaspoon salt
• 1  teaspoon dried tarragon
• 10 3⁄4 ounces  cream of chicken soup
• 1⁄3 cup milk
• 4  ounces  sliced mushrooms
• 2  tablespoons  snipped parsley

Directions

1. Brown chicken pieces in the 2 T. oil; season with a little salt and pepper.
2. Place chicken pieces in a well greased 13x9 baking dish.
3. In mixing bowl beat eggs; blend in the 1 1/2 cups milk and the 1 T. oil.
4. Stir together flour, slat, and tarragon.
5. Add to egg mixture; beat till smooth.
6. Pour over chicken.
7. Bake, uncovered, at 350 till done, 55 to 60 minutes.
8. Meanwhile, in saucepan stir together soup, the 1/3 cup milk, mushrooms and parsley.
9. Heat through, stirring occasionally.
10. Pass the sauce with chicken.