Capital Chicken Casserole

• 6 large chicken breasts
• 2 Tbsp. oil
• 4 Tbsp. butter
• 1/2 to 1 lb. fresh mushrooms
• 2 Tbsp. flour
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 c. sherry
• 1 1/2 c. canned chicken broth
• 1/2 c. half and half
• 1 tsp. salt
• 1/4 tsp. tarragon leaves
• 1/4 tsp. pepper
• 1 (15 oz.) can artichoke hearts
• 6 green onions, chopped
• 2 Tbsp. parsley, chopped

1. Preheat oven to 350u0b0.
2. Brown chicken on all sides in oil and butter.
3. Remove chicken and place in a long casserole.
4. Saute mushrooms in the oil and butter.
5. Stir in flour.
6. Add cream of chicken soup, sherry and broth.
7. Simmer about 10 minutes or until thickened.
8. Stir in half and half, salt, tarragon leaves and pepper.
9. Pour sauce over the chicken.
10. Bake uncovered for 1 hour. Add artichoke hearts, green onions and parsley.
11. Bake 15 minutes more.
12. Serve with wild rice.

chicken breasts, oil, butter, fresh mushrooms, flour, cream of chicken soup, sherry, chicken broth, salt, tarragon leaves, pepper, hearts, green onions, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=658105 (may not work)