Tarragon Chicken Casserole
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
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
Reviews
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!