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Tarragon Chicken Casserole Recipe

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This recipe for Tarragon Chicken Casserole, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dave & Jill McCulley
Added: Saturday, July 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (10 3/4 oz. ea.) low-fat condensed cream of chicken soup, undiluted
2 cups evaporated skim milk
4 tsps. dried tarragon (this was too much for me)
1/2 teaspoon pepper
6 cups cubed, cooked chicken breast
1/3 cup grated Parmesan cheese
Paprika, optional
1 package (16 oz.) linguine or spaghetti, cooked and drained

Directions:
Directions:
In a large bowl, combine soup, evaporated milk, tarragon and
pepper. Stir in 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.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10-15 minutes
Personal Notes:
Personal Notes:
This recipe came from Taste of Home's Low-Fat Country Cooking and it is one of my favorites. It's very easy and one you can make it ahead.

 

 

 

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