| 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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