AllenOK
Executive Chef
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.
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.
