Tarragon Chicken Casserole

[AllenOK]

Tarragon Chicken Casserole
Yields: 4 – 6 servings

one 10.75 oz can condensed cream of chicken soup
2 c half-and-half
4 t dried tarragon
½ t ground black pepper
one 8 oz package spaghetti, cooked and drained
3 c cooked, cubed chicken meat
½ c grated Parmesan cheese

Preheat oven to 350ºF (175ºC).
In a large bowl combine the soup, half-and-half, tarragon and pepper. Stir in the spaghetti and the chicken. Transfer all to an ungreased 9 x 13” baking dish. Sprinkle with the Parmesan cheese and bake, uncovered, for 30 minutes or until heated through.

Of course, I've changed it before I even cooked the recipe verbatim. I increased the spaghetti to 10 oz (uncooked weight), and broke the pasta into smaller pieces. I went and got one of those nice Tyson cold roast chickens at the grocery store, picked the meat from the bones, and rough-chopped it. I'm out of Parmesan, but used Romano instead. Also, I halved the amount of tarragon. My gut tells me that the 4 t of tarragon should really be FRESH tarragon. We'll see what the results are when we eat it. Finally, I put the cream of chicken soup and half-and-half in a large plastic mixing bowl and microwaved it until it was warm, making it easier to mix the two, plus help shorten the cooking time.

Maybe some bread crumbs on top? I didn't add any, but I make make a mention of that in the final copy of the recipe.

[AllenOK]

Well, the results are in, and, it's good! It's not to different from a Tetrazinni. I will make a change to taste for salt before baking it. I left the salt out this time, as I was using a canned product.

If I keep making this, I'm going to have to bulk it up some in later years, as the little ones get bigger. Maybe some mushrooms?

[kitchenelf]

looks like you could bulk it up with broccoli flowerettes, chopped artichokes, mushrooms - I think there's lots of options here - it looks great Allen - thanks for posting it!