78 Reviews of Tarragon Chicken Casserole

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.

From: Sheila01

On Jun 22, 2003

This was a great recipe!! I, like the others, omitted the salt from the recipe. I also added some green peppers with the onions served it over white rice. This was a excellent Sunday dinner!!

From: Tebo

On Jun 11, 2006

Another good papergoddess recipe!! I really like tarragon so this suited me fine!! I found it a bit too salty from the cube chicken stock so I will not be using that again. I'll probably substitute wine!!

From: TheDancingCook

On Sep 12, 2002

Very good! I even made this with non fat milk and low fat soup; served this over white rice. Easy.

From: Satisfied Kris

On Aug 8, 2006

What a great combination of taste and textures! I used a white onion and 1/4 cup slivered almonds. I hovered between 4 stars or 5 - it was just a tad too salty. I think next time I'll leave out the 1/4 t salt. I didn't season the rice, and that helped. But, OH the overall taste was fantastic. Decided it definitely deserved 5 stars. Thanks papergoddess!

From: Carrie Ann

On Aug 27, 2002

Absolutely delicious! The aroma while this is cooking is heavenly; eating it is an experience for the tastebuds! Thanks, Papergodess, for a wonderful recipe!

From: papergoddess

On Jun 26, 2002

I agree, Merlot. That should be edited. I don't know how it got in there, but that is definitely TOO much salt! Thanks for pointing it out, and for the great review. Glad you liked it.

From: Felix4067

On Apr 12, 2004

After reading the rave reviews on the sauce, I decided to double it, and it's a good thing! There was barely enough, after it was served over rice. I didn't use any almonds since I didn't have any. It was good, but not quite as good as I was expecting after reading the other reviews. Probably personal taste, though, and not the recipe.

From: echo echo

On Apr 29, 2004

I made this with a package of 4 chicken breast halves, weighing closer to 1 lb than 2. They all fit in an 8 X 8-inch pan. I didn't reduce the sauce and there was plenty, but there might not have been enough if I had made the recipe as written. I forgot to add the almonds, so I just toasted some for a few minutes separately and sprinkled them over the top afterwards--tasted the same probably and added a little elegance to the appearance. I also served them on a bed of egg noodles. Excellent and easy.