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

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


  • 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 each: 362 calories, 13g fat (5g saturated fat), 87mg cholesterol, 337mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 29g protein.


  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

Full-Bodied White Wine

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

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chinadoll2008 User ID: 1574460 229700
Reviewed Jul. 17, 2015

"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!"

Cjlilly77 User ID: 6852280 5160
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!"

Joymomma3 User ID: 6845419 7027
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."

I'm The Maid User ID: 5494513 199060
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."

MrsAdams2007 User ID: 5262814 3341
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."

kneel4fun User ID: 1280393 4287
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."

muzikmaker84 User ID: 5472169 5476
Reviewed Oct. 12, 2010

"It was okay. It's pretty easy to make but it was kind of bland to me."

smashbi User ID: 4955607 3887
Reviewed Sep. 9, 2010

"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."

dverzic User ID: 762717 2299
Reviewed Apr. 19, 2010

"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."

wyzgirl514 User ID: 1806395 4689
Reviewed Nov. 17, 2009

"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!"

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