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Tarragon Chicken Casserole Recipe

Tarragon Chicken Casserole Recipe

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. YIELD: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


  • 1. 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 Parmesan cheese and paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 12 servings.

Nutritional Facts

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

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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!"

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!"

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
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."

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."

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."

Reviewed Oct. 12, 2010

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

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."

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."

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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