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Tarragon Chicken Casserole Recipe
Tarragon Chicken Casserole Recipe photo by Taste of Home

Tarragon Chicken Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 12 servings

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

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.

Directions

  1. In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken.
  2. 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.
Originally published as Tarragon Chicken Casserole in Taste of Home August/September 1995, p37

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Tarragon Chicken Casserole

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (2)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 4, 2013

"I have been using this recipe for years and my family ( Grandkids ) love it. I do adjust by using noodles and adding pepper and salt to taste. Is great with whole cranberries on the side:) Our Toddler grands love it!"

MY REVIEW
Reviewed Mar. 12, 2013

"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."

MY REVIEW
Reviewed Aug. 2, 2011

"This had no flavour, other than the tarragon which didn't seem to go with the dish. At least it did stay creamy, though."

MY REVIEW
Reviewed Dec. 19, 2010

"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."

MY REVIEW
Reviewed Oct. 25, 2010

"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."

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