Casserole Directions

Cup of Yum
1. Preheat oven to 350 degrees.
2. Cut the chicken into bite-sized pieces.
3. Place 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
4. Brown the chicken pieces in the hot oil. Season the chicken with a little salt and pepper while browning it.
5. Place the browned chicken pieces in a well-greased 9 x 13-inch pan.
6. In a mixing bowl, beat eggs.
7. Add 1 1/2 cups milk and 1 tablespoon vegetable oil to the beaten eggs.
8. In a small bowl, stir together flour, salt, and tarragon.
9. Add the flour mixture to egg mixture and beat until smooth.
10. Pour the mixture over the chicken.
11. Bake uncovered at 350 degrees for 55 to 60 minutes.

Sauce Directions

1. Make the sauce about 10 to 15 minutes before the casserole is finished baking.
2. Stir together the soup, 1/3 cup milk, mushrooms, and parsley in a saucepan.
3. Cook the sauce over medium heat until warmed through, stirring occasionally. Then reduce the heat to low to keep the sauce warm.
4. Serve the sauce with the casserole.