Tarragon Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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 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 |
Directions:
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.
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