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Nutrition Facts

Serving Size 1 (352g)

Recipe makes 4 servings

The following items or measurements are not included below:

1/4 teaspoon pepper

Calories 339
Calories from Fat 69 (20%)
Amount Per Serving %DV
Total Fat 7.7g 11%
Saturated Fat 2.3g 11%
Monounsaturated Fat 2.4g
Polyunsaturated Fat 1.5g
Trans Fat 0.1g
Cholesterol 139mg 46%
Sodium 789mg 32%
Potassium 700mg 20%
Total Carbohydrate 9.3g 3%
Dietary Fiber 0.5g 1%
Sugars 1.6g
Protein 55.1g 110%

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Tarragon Chicken Casserole

Recipe #31078 | 1¼ hours | 5 min prep | add private note

By: papergoddess
Jun 12, 2002

This is so easy, and so good. No browning, just put the chicken in and pour the sauce on, and bake!! The tarragon makes it an elegant entree.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    In 13 X 9 inch baking pan, place chicken pieces.
  2. 2
    Do not overlap.
  3. 3
    Place onion rings over top.
  4. 4
    Mix seasonings with cream of chicken soup and milk and spoon over chicken.
  5. 5
    Bake, uncovered, in 375 degree oven for 40 minutes.
  6. 6
    Sprinkle chicken with almonds, if desired.
  7. 7
    Bake 10 minutes more or until chicken is tender.

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Featured Reviews for This Recipe

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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.

1 person found this review helpful

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  • 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.

    1 person found this review helpful

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  • 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!).

    22 people found this review helpful

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  • 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.

    17 people found this review helpful

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  • Read all 76 reviews

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