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For a quick, hearty main dish that's ideal when the weather's warm, try this casserole. With cooked chicken, it bakes in just half an hour. People love the tasty sauce and cheese on top. -Bob Breno, Strongsville, Ohio
Nutritional Facts 1 serving (1 each) equals 362 calories, 13 g fat (5 g saturated fat), 87 mg cholesterol, 337 mg sodium, 31 g carbohydrate, 2 g fiber, 29 g protein.
Originally published as Tarragon Chicken Casserole in Taste of Home August/September 1995, p37
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 12, 2013 by Joymomma3
My family likes this casserole a lot-especially my 11 year old daughter. I don't put as much tarragon in as the recipe calls for since it is a strong spice. Nice, mild casserole.
Reviewed on Jan. 29, 2013 by Bugglady78
Very mild tasting.
Reviewed on Aug. 02, 2011 by I'm The Maid
This had no flavour, other than the tarragon which didn't seem to go with the dish. At least it did stay creamy, though.
Reviewed on Dec. 19, 2010 by MrsAdams2007
I thought this was pretty good and very easy. I used less tarragon and I think that's a pretty good idea. I think next time I will brown the chicken or use rotisserie for more flavor.
Reviewed on Oct. 25, 2010 by kneel4fun
I've been making this regularly since the recipe came out years ago. Substituting milk for the half and half works fine and reduces the fat. Since I don't care for tarragon, I substitute the same amount of basil and it comes out tasty.
Reviewed on Oct. 12, 2010 by muzikmaker84
It was okay. It's pretty easy to make but it was kind of bland to me.
Reviewed on Sep. 09, 2010 by smashbi
Made the Tarragon Chicken Casserole this week. I added 1/3 cup diced onion. I like onion in my tarragon chicken salad so I thought it would taste good. We really liked it and hubby asked for it twice in his lunch this week. I'll be making this again for sure.
Reviewed on Apr. 19, 2010 by dverzic
This was ok, but nothing special. I like tarragon, but think it was a little too strong in this casserole. The next day I added some ranch dressing to it before reheating, and it actually tasted better. If I make again I'll definitely make some changes.
Reviewed on Nov. 17, 2009 by wyzgirl514
The Tarragon Chicken Casserole was a big hit with my family! I added a small can of mushrooms and onion flakes to it and it tasted a little bit like chicken stroganoff. I only had full fat cream of chicken soup and full fat half and half on hand, but you could lower the fat intake by buying the 98% fat-free cream of mushroom soup and fat-free half and half. Also, I cut the recipe in half to make 6 servings instead of 12 and put it in the oven for 20 minutes. Perfect!
Reviewed on Oct. 22, 2009 by GerriC
I used 1/4 cup of chopped fresh tarragon. A little different taste and delicious. Since I only cook for two now I divided into two pans and one is in the freezer for a quick dinner later.
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