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.

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.

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

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.

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

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.

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.

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.

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.

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

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!

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.

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!

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

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.

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.

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!