Recipe by JANETFORAUBURN
"This is a creamy casserole with the great taste of tarragon that is very easy to make."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (10.75 ounce) can
condensed cream of chicken soup
ground black pepper
1 (8 ounce) package
spaghetti, cooked and drained
cooked, cubed chicken meat
grated Parmesan cheese
Delicious! The second time I made this (to make it more of a “one pot meal”) I added another can of cream of chicken soup and 1 cup each chopped mushrooms and fresh cut green beans. Thanks, Janet, for a great recipe!
I made this with lowfat milk and about 2 teaspoons of tarragon. The tarragon flavor is still a bit strong (and I love tarragon). I'm going to add more parmesan to the leftovers and see how it does after the tarragon mingles in the sauce. I will use a lot less tarragon next time, but the consistency is good.
I was looking for something to make because I had tarragon on hand, and this was simple and good!
I have never had Tarragon before so I wasn't sure what to expect. I didn't have all the ingredients on hand so I used what I could find in the pantry. I used cream of Celery instead of cream of Chicken soup and Mozzerella on top with a bit of Kraft greated parmesan (in the green container) instead of grated Parmesan cheese. And also I was getting sick of using Spaghetti noodles for my pasta dishes so I used Fettucini. I think that the next time that I make it I wont bake it like a casserole, instead just use the tarragon sauce like an alfredo sauce on my fettucini noodles on the side of a chicken breast. But overall it was a fantastic, simple dish that seemed like it would take allot more effort than it truely did. Everyone was amazed with me!
I love tarragon!!! This is really good. Very easy,too. I used fat free half & half and it turned out great. Might use just a little less pepper next time. Thanks for submitting!
This was really good. I used a whole pound of spaghetti though, it seemed like a lot of liquid for a half pound, and it came out very good, plenty moist and gave us leftovers which we find convenient. The only other change I made was to use cream of mushroom soup, I don't care for cream of chicken. I will probably add onion next time too.
This was great! I did make a few subs, just because of what I had in the pantry, but I'm sure it's just as good (probably better) with the original recipe. Instead of cream of chicken soup I used cream of mushroom, I swapped out 1 cup of half and half for milk, used fresh tarragon instead of dried, and I added about a tsp of garlic powder (I can't live without garlic!). I also added salt, which I found it needed at the end.
This was so good! My boyfriend even enjoyed it, and I wasn't sure he would like the tarragon taste. I'm definitely going to make this recipe again - I want to try it with cream of chicken soup next time.
After reading some of the reviews, I made this recipe more as a sauce for chicken and pasta, and not as a casserole. The sauce tasted wonderful, but needed to be a little thicker.
* Percent Daily Values are based on a 2,000 calorie diet.
Tarragon Chicken Casserole
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 186
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A comforting combination of chicken, veggies, and creamy sauce.
See how to make a super-simple, comforting winter casserole.
See how to make a terrific weeknight casserole.