Instructions: Any cream soup will do, although cream of mushroom is best.

Remove skin from chicken, bone, and cube into bite-size pieces. Bones may be left in if desired. Skinless, boneless chicken breasts may be used if dark meat is not desired.

Coat chicken pieces in flour. Brown coated pieces in oil in a large frying pan. Remove browned chicken to a large casserole dish.

Saute onion and garlic in same frying pan that was used for chicken. Add soup and wine (note wine is used to dilute the condensed soup instead of water). When well mixed add to the chicken casserole.

Add chopped parsley and mushrooms. Small button mushrooms would be best for size.

Note: if sauce is too thick dilute with chicken stock or wine.

Place casserole in 350F oven for about 1 hour, or until chicken is completely cooked.

Serve in puff pastry cups with rice, pasta or mashed potatoes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.