Popover Chicken Tarragon

• 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

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.

chickens, cooking oil, eggs, milk, cooking oil, flour, salt, tarragon, cream of chicken soup, milk, mushrooms, parsley

Taken from www.food.com/recipe/popover-chicken-tarragon-325901 (may not work)