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Tarragon Chicken Casserole Recipe

Tarragon Chicken Casserole Recipe photo by Taste of Home

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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

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Tarragon Chicken Casserole Recipe

Prep: 15 min. Bake: 30 min.

Yield: 12 Servings

15 30 45

Ingredients

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups half-and-half cream
4 teaspoons dried tarragon
1/2 teaspoon pepper
1 package (16 ounces) linguine or spaghetti, cooked and drained
6 cups cubed cooked chicken
1/2 cup grated Parmesan cheese
Paprika, optional

Directions

In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken.
Transfer to an ungreased 4-qt. baking dish. Sprinkle with the cheese and paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 12 servings.

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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Tarragon Chicken Casserole

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Reviewed on Oct. 04, 2009 by mnrweiss

I made this for a church potluck and put it into the crockpot to keep it warm. It was a big hit! (I used different spices other than tarragon and it came out great!)

Reviewed on Aug. 22, 2009 by blessednarragons

delicious! delicious! delicious!

Reviewed on Jun. 27, 2009 by countryhearts

I substitute milk for the half and half. My family loves this and I love how easy it is to prepare.

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