Tarragon Chicken Casserole

From: Tori_Tizzard

On Jul 21, 2008

I made this quite some time ago and realized that I did not review it. This was a simple yet tasty dish. I did leave out the salt however as the soup was salty enough for our taste. Thanks for the recipe.

From: Chef #851191

On Jun 22, 2008

I added some Stove Top Stuffing to this dish before going in the oven and it was excellent! Every once in awhile I would just spoon the sauce over the chicken and stuffing. Flavors were wonderful and we loved it! Thanks for this recipe Papergoddess! Pam

From: Avarah

On Mar 27, 2003

Super fast, super simple yet highly tasty meal made from things I always have in the house! I've made this recipe 3 times in the past month (hubby LOVES it), and been thrilled with it each time. The onions are amazingly yummy and I love the crunch of the almonds. The 2nd time I made it I added a scant quarter-cup of sherry and the 3rd time I made it I added the sherry and a small can of sliced mushrooms. I think I'm done adding to what's already a top notch recipe. Oh, and I also do it in the crock pot for 8 hrs on low. I think it would be wonderful with just simple buttered noodles on the side, although so far I've only served it with brocolli (good) and asparagus (even better!).

From: Merlot

On Jun 25, 2002

Wonderful, Wonderful! The only thing I did different was to cut the salt to 1/4 teaspoon since the cream of chicken soup has plenty of salt for my taste. Since I was out of slivered almonds, I used pine nuts instead. I used plenty of fresh tarragon out of my herb garden. I served this dish over brown rice. Thank you, Papergoddess, for sharing this wonderful recipe. I will be making this over and over again.