Tarragon Chicken Casserole

From: TattooedMamaof2

On Oct 15, 2009

I needed a quick dinner with ingredients on hand, and this fit the bill! I didn't have any tarragon, so I subbed basil. I omitted the salt because the condensed soup has a high sodium content, and it turned out lovely. Served with brown rice, and roasted cherry tomatoes with asparagus. Thanks for the great recipe!

From: Chef #793776

On Oct 13, 2009

I made this for the first time a few weeks ago and made it again tonight. Very elegant, simple and it tastes delicious. Didn't have any almonds, served over rice with veggies. Even my picky two year old was asking for seconds. He did the same thing last time I made it, therefore it is definitely a keeper. Thanks papergoddess!

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.