Tarragon Chicken Casserole

From: NurseJaney

On Jun 19, 2009

Prepared 2 boneless, skinless breasts for DH and me. Found I did not have cream of chicken soup, and used cream of mushroom. It was done in 35 minutes at 375*. Thanks for posting, papergoddess.

From: MonsterMaha

On Jun 5, 2009

Wow, I really liked this a lot! I'm sure I've had tarragon before, but I'd never used it myself. This was a great intro to it. I quadrupled this recipe first time out and used thighs instead of breast meat. I paired this up with brown rice, of which I made plenty. After dinner, I took the meat off the bones, portioned out the casserole and brown rice, and froze them to take to work for lunch or for a quick dinner for the kids. It was perfect! I just finished the last frozen meal earlier this week. This is easily an OAMC dish. I'll be making this a lot.

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.