Recipe by JANETFORAUBURN
"This is a creamy casserole with the great taste of tarragon that is very easy to make."
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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
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