Tarragon Chicken Casserole Recipe
- 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
- 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.
1 each: 362 calories, 13g fat (5g saturated fat), 87mg cholesterol, 337mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 29g protein
Reviews for Tarragon Chicken Casserole
"Very good! The tarragon added a great flavor. But the sauce was a little thick. I think next time I might add a little chicken broth to thiin out the thick creaminess. Will definitely make this again!"
"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 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."
"This had no flavour, other than the tarragon which didn't seem to go with the dish. At least it did stay creamy, though."
"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."
"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."
"It was okay. It's pretty easy to make but it was kind of bland to me."
"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."
"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."
"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!"
"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."
"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!)"
"delicious! delicious! delicious!"
"I substitute milk for the half and half. My family loves this and I love how easy it is to prepare."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.