Custardy Chicken Bake

6 chicken breast halves or thighs

2 Tbsp vegetable oil

½ tsp salt

¼ tsp pepper

1½ cups Bisquick

1 tsp dried tarragon leaves

½tsp salt

1½ cups milk

3 eggs

            

Mushroom Sauce

1 can cream of chicken soup

¾ cup milk

1 jar sliced mushrooms, drained*

2 tablespoons snipped parsley

Combine ingredients in 2 quart saucepan. Heat to boiling, stirring.

Heat oven to 350°. Grease 9 x 13” baking dish. Heat oil in 10” skillet. Fry chicken until light golden brown. Place chicken, skin sides up, in dish. Sprinkle with ½ tsp salt and pepper. Beat baking mix, tarragon, ½ tsp salt, the milk, and eggs with hand mixer until smooth. Pour over chicken. Bake until golden brown, 55 to 60 minutes. Serve with Mushroom Sauce.

*I prefer to use fresh mushrooms (1-1½ cup).

Makes 4 to 6 servings.

High Altitude:  Bake at 375°