Popover Chicken Tarragon

Recipe by mommyoffour
READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2 12 - 3
    lbs whole chickens, cut up
  • 2
    tablespoons cooking oil
  • 1 12
    cups milk
  • 1
    tablespoon cooking oil
  • 1 12
    cups flour
  • 34
    teaspoon salt
  • 1
    teaspoon dried tarragon
  • 10 34
    ounces cream of chicken soup
  • 13
    cup milk
  • 4
    ounces sliced mushrooms
  • 2
    tablespoons snipped parsley
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DIRECTIONS

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