| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Casseroles, Chicken, Poultry | 4 | Servings | |
INGREDIENTS
| 3 | lb | Chicken, cut up |
| 2 | tb | Oil |
| 3 | Eggs | |
| 1 1/2 | c | Milk |
| 1 | tb | Oil |
| 1 1/2 | c | All-purpose flour |
| 3/4 | ts | Salt |
| 1 | ts | Dried, crushed tarragon |
| 1 | cn | (10 3/4-oz) condensed cream of chicken soup |
| 1/2 | c | Milk |
| 1 | cn | (4-oz) mushroom stems and pieces, drained |
| 2 | tb | Snipped parsley |
INSTRUCTIONS
Brown chicken pieces in the 2-tb. of hot oil; season with a little salt and pepper. Place chicken pieces in a well-greased 13x9x2-inch baking dish. In mixing bowl beat eggs; blend in the 1 1/2 cups milk and 1 tb oil. Stir together flour, salt, 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 sauce with chicken. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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