Chicken Tarragon

Ingredients

• 2 lbs chicken breasts or chicken thighs (or legs, etc.)

• 1 (15 ounce) can cream of chicken soup

• 1 (15 ounce) can cream of mushroom soup

• 1 (15 ounce) can cream of celery soup
• 1 onion, diced (or one bag (1 1/2 cups)
• 2 tablespoons tarragon
• 2 tablespoons thyme
• 2 ounces almonds, slivered, and 1/2 teaspoon almond extract or 1 tablespoon almond extract
• 1 teaspoon black pepper
• 1/2 teaspoon salt

Directions

1. 1

   Place chicken in an electric skillet, mix all other ingredients and pour over chicken.

2. 2

   Cook over low heat (very slow boil, or medium simmer), stirring and scraping bottom of pan and turning chicken pieces occasionally until meat becomes tender enough to fall off of the bone (about 45 minutes to an hour). Usually served with rice, or pasta.

3. 3

   Alternately, can be cooked in a 10 x 10 inch casserole dish in the oven at 300 degrees until meat becomes tender enough to fall off of the bone (about an hour to an hour and a half).