Capital Chicken Casserole

Rose M. Helle


I prefer to use boneless, skinless chicken breasts.


★★★★★ 1 vote

4 servings
30 Min
1 Hr


  • 1
    chicken, cut in parts
  • 1 c
    dry white wine
  • 4 Tbsp
  • 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
  • 1/2 c
  • 1 tsp
  • 1/4 tsp
    tarragon leaves
  • 1/4 tsp
  • 6
    green onions, green and white parts included, chopped
  • 2 Tbsp
    chopped parsley

How to Make Capital Chicken Casserole


  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.

Printable Recipe Card

About Capital Chicken Casserole

Course/Dish: Chicken Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy Heirloom

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