Preheat oven to 350 degrees F. Arrange chicken in casserole pan. Pour
vinegar over chicken pieces, followed by Tabasco sauce. Whisk cream of
mushroom soup, water and flour until smooth; pour over chicken. Saute
mushrooms in butter and garlic for three minutes. Add mushroom mixture to
cover chicken in casserole.
To Freeze: Freeze in freezer safe container.
To Reheat: To cook, thaw overnight in refrigerator and bake uncovered for 65 minutes or until chicken
is done and gravy is has thickened.