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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Tarragon Chicken Casserole Recipe

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This recipe for Tarragon Chicken Casserole is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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