"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 03-07-2005, 07:51 PM   #1
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Tarragon Chicken Casserole

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
t ground black pepper
one 8 oz package spaghetti, cooked and drained
3 c cooked, cubed chicken meat
c grated Parmesan cheese

Preheat oven to 350F (175C).
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.

__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 03-07-2005, 08:36 PM   #2
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
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?
__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 03-07-2005, 10:23 PM   #3
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to 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!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:15 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.