Tarragon Chicken Casserole Recipes

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TARRAGON CHICKEN CASSEROLE



Tarragon Chicken Casserole image

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.

Provided by papergoddess

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs boneless skinless chicken breasts
1 medium onion, sliced in rings
1 1/2 teaspoons tarragon
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup milk
1/4 cup slivered almonds (optional)

Steps:

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

Nutrition Facts : Calories 349.2, Fat 10.8, SaturatedFat 2.9, Cholesterol 153.4, Sodium 940.1, Carbohydrate 9.1, Fiber 0.6, Sugar 1.6, Protein 50.9

TARRAGON CHICKEN CASSEROLE



Tarragon Chicken Casserole image

For a quick, hearty main dish that's ideal when the weather's warm, try this casserole. With cooked chicken, it bakes in just half an hour. People love the tasty sauce and cheese on top. -Bob Breno, Strongsville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 8

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups half-and-half cream
4 teaspoons dried tarragon
1/2 teaspoon pepper
1 package (16 ounces) linguine or spaghetti, cooked and drained
6 cups cubed cooked chicken
1/2 cup grated Parmesan cheese
Paprika, optional

Steps:

  • In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken. , Transfer to an ungreased 4-qt. baking dish. Sprinkle with the cheese and paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 362 calories, Fat 13g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 337mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

CHICKEN TARRAGON CASSEROLE



Chicken Tarragon Casserole image

I love chicken and tarragon together. This is so easy to put together and sooo good. This can easily be halved.

Provided by pines506

Categories     Chicken

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

2 (10 3/4 ounce) cans cream of chicken soup
2 cups half-and-half cream
4 teaspoons dried tarragon
1/2 teaspoon pepper
1 (16 ounce) package linguine or 1 (16 ounce) package spaghetti, cooked and drained
6 cups cubed cooked chicken
1/2 cup grated parmesan cheese
paprika (optional)

Steps:

  • In a large bowl, combine soup, cream, tarragon and pepper.
  • Stir in the linguine and the chicken.
  • Transfer to an ungreased 4-qt. baking dish.
  • Sprinkle with the Parmesa cheese and paprika if desired.
  • Bake, uncovered at 350 for 30 minutes or until heated through.

Nutrition Facts : Calories 376, Fat 14, SaturatedFat 5.8, Cholesterol 75.2, Sodium 492, Carbohydrate 34.3, Fiber 1.3, Sugar 1.4, Protein 26.6

FRENCH CHICKEN TARRAGON



French Chicken Tarragon image

Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.

Provided by David Tanis

Categories     Dinner     Chicken     Tarragon     Lemon     Shallot     Braise     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 10

6 large chicken thighs (about 3 pounds)
Salt and pepper
2 tablespoons unsalted butter
2 shallots, finely diced
2 garlic cloves, grated or minced
2 teaspoons chopped tarragon, plus whole leaves for garnish
1 cup Blond Chicken Broth
1/2 cup dry white wine
1/2 cup crème fraîche
1/2 teaspoon grated lemon zest

Steps:

  • Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
  • Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
  • Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
  • Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
  • Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.

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