Reviewed: Dec. 13, 2009

I had never had Tarragon before but I think this recipe called for too much. I made this dish when having my best friend over for dinner w/ our family and we all agreed, a little much. The dish itself also seemed like a lot of work. Won't be making this again but glad I tried it.

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Beautiful Mess

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Reviewed: Aug. 2, 2009

I sauteed the chicken in olive oil with salt, pepper, salt-free lemon pepper and some garlic powder to taste. Then I added come chopped up celery and onions to the chicken as it was cooking. The chicken just really needed a little something. I also added about 1 tbsp of butter/margarine and I mixed about 1/2 cup of parmesan into the mixture...as well as sprinkled some on top. This helped. This was the 2nd time I made it. It was good the first time but for us, it just needed a little something extra. I love this idea! Tarragon! Was great!!!

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EmJP23

Cooking Level: Expert

Living In: Tyler, Texas, USA

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Reviewed: Jan. 7, 2009

If you like tarragon then this is a great recipe for you. It was easy and my two year old gobbled it up!

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Jess

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Reviewed: Oct. 15, 2008

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.

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Kristen Devan

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Albany, New York, USA

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Reviewed: Aug. 1, 2008

I usually love the flavor tarragon adds to dishes. However this was just TOO MUCH! It was soupy, and there was just nothing to balance the overpowering tarragon flavor. I will not be making this again.

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Kim

Cooking Level: Expert

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Reviewed: May 28, 2008

I needed a tarragon dish since a neighbor gave me some, and it turned out good. Put 1/2 the tarragon in though.

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I love good cookin

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Reviewed: Mar. 15, 2008

This is a great busy day meal. I cook the chicken using the Moist Garlic Chicken recipe that is also on this site. This also freezes well. Reheat at 350 for 35-45 minutes. I like to keep one of these on hand for others. New moms, those who have had surgery, etc.

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MINDERK

Cooking Level: Expert

Home Town: Ames, Iowa, USA

Living In: Moore, South Carolina, USA

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Reviewed: Nov. 25, 2007

Good, quick meal. The only thing I did differently is shred the chicken rather than cubing it.

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kpaigel

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 11, 2007

I made this just as directed except I added sauted mushrooms. This was very good but, a little dry. Next time I a little extra water to keep it more saucy. Thanks for the recipe.

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Leslie S.

Cooking Level: Intermediate

Home Town: Lewiston, Minnesota, USA

Living In: Winona, Minnesota, USA

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Reviewed: May 15, 2007

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.

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JW

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Reviewed: May 8, 2007

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.

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onelittlecherry

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Apr. 18, 2007

I made this for my family of 8... EVERYONE loved it... Its quick and easy and vertially impossible to screw up. It was a real winner with my family and I will definetly be making it again.

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UKGAgirl24

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Reviewed: Feb. 21, 2007

I made this using fatfree half-and half, fresh tarragon, added sauteed mushrooms, onions, and grated carrots. Whole family enjoyed including the young grandchildren.

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KK in PVB

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Reviewed: Jan. 10, 2007

I really enjoyed this recipe. I like others was not all familiar with Tarragon, but after experiencing this dish, found I like it! I used milk instead of Cream and cheddar cheese in place of Parmesan. I'm looking forward to making this again!

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RMCANULTY

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Jan. 10, 2007

This was just okay for me. I thought the tarragon was overpowering. I did like the texture and heartiness of the casserole. It needs much less tarragon and some other flavor added that I can't put my finger on to give it more kick.

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Jenh76

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Reviewed: Dec. 17, 2006

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!

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Jessica Kelly

Cooking Level: Intermediate

Home Town: Campbell River, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Nov. 2, 2006

Really good - I did add a can of green chilis to give it a little more spice - my family loves it!

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Mary L

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Reviewed: Jul. 19, 2006

My husband and I really enjoyed this dish. Next time though, I will cook my chicken with sime garlic and onions before adding to the recipe. We are BIG fans of garlic.

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trickyt

Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA

Living In: Walled Lake, Michigan, USA

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Reviewed: Jul. 10, 2006

This is the first time I have ever used tarragon, and I learned that I do not like it! Even with reducing the amount of tarragon in the casserole to 3 tsp, it was still very strong. This recipe is not for anyone who does not appreciate this ingredient.

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Christine

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Reviewed: Apr. 11, 2006

Made this last night, and was a little dissappointed. Followed others suggestions and used Fat Free Half and Half, cut back a little on the pepper and tarragon--it was bland. Maybe I should have left the spices as stated in the recipe? I did add mushrooms, which was a plus...but still not the rich alfredo-like taste I had maybe expected from reading some reviews. I had a crowd to feed, and there was WAY too much left over. Have to admit, it was easy to prepare, but don't think I'm going to be trying again. Thanks tho!

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JC66

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