This is a creamy casserole with the great taste of tarragon that is very easy to make.

Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • In a large bowl combine the soup, half-and-half, tarragon and pepper. Stir in the spaghetti and the chicken. Transfer all to an ungreased 9x13 inch baking dish. Sprinkle with the Parmesan cheese and bake, uncovered, for 30 minutes or until heated through.

Nutrition Facts

525 calories; 20.7 g total fat; 119 mg cholesterol; 627 mg sodium. 43.1 g carbohydrates; 39.6 g protein; Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/15/2006
Delicious! The second time I made this (to make it more of a one pot meal ) I added another can of cream of chicken soup and 1 cup each chopped mushrooms and fresh cut green beans. Thanks Janet for a great recipe! Read More
(9)

Most helpful critical review

Rating: 3 stars
05/15/2007
I made this with lowfat milk and about 2 teaspoons of tarragon. The tarragon flavor is still a bit strong (and I love tarragon). I'm going to add more parmesan to the leftovers and see how it does after the tarragon mingles in the sauce. I will use a lot less tarragon next time but the consistency is good. Read More
(8)
46 Ratings
  • 5 star values: 12
  • 4 star values: 21
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
02/15/2006
Delicious! The second time I made this (to make it more of a one pot meal ) I added another can of cream of chicken soup and 1 cup each chopped mushrooms and fresh cut green beans. Thanks Janet for a great recipe! Read More
(9)
Rating: 5 stars
02/15/2006
Delicious! The second time I made this (to make it more of a one pot meal ) I added another can of cream of chicken soup and 1 cup each chopped mushrooms and fresh cut green beans. Thanks Janet for a great recipe! Read More
(9)
Rating: 4 stars
06/26/2003
I was looking for something to make because I had tarragon on hand and this was simple and good! Read More
(8)
Advertisement
Rating: 3 stars
05/15/2007
I made this with lowfat milk and about 2 teaspoons of tarragon. The tarragon flavor is still a bit strong (and I love tarragon). I'm going to add more parmesan to the leftovers and see how it does after the tarragon mingles in the sauce. I will use a lot less tarragon next time but the consistency is good. Read More
(8)
Rating: 4 stars
04/02/2006
I made this for my mother one night when the kids were gone and my wife and father were working. Between the two of us we ate about half of it in one sitting. I did most of the eating. We did go light on the Tarragon and still tasted it easily. We pretty much halved the amount. My wife suggested substituting other herbs to suit taste. Our family eats chicken a lot and this was a great variation. The alfredo-like sauce was an easy sell to our finicky kids. We have made it several times since. Read More
(5)
Rating: 5 stars
12/17/2006
I have never had Tarragon before so I wasn't sure what to expect. I didn't have all the ingredients on hand so I used what I could find in the pantry. I used cream of Celery instead of cream of Chicken soup and Mozzerella on top with a bit of Kraft greated parmesan (in the green container) instead of grated Parmesan cheese. And also I was getting sick of using Spaghetti noodles for my pasta dishes so I used Fettucini. I think that the next time that I make it I wont bake it like a casserole instead just use the tarragon sauce like an alfredo sauce on my fettucini noodles on the side of a chicken breast. But overall it was a fantastic simple dish that seemed like it would take allot more effort than it truely did. Everyone was amazed with me! Read More
(5)
Advertisement
Rating: 5 stars
06/26/2003
I love tarragon!!! This is really good. Very easy too. I used fat free half & half and it turned out great. Might use just a little less pepper next time. Thanks for submitting! Read More
(5)
Rating: 4 stars
10/15/2008
This was great! I did make a few subs just because of what I had in the pantry but I'm sure it's just as good (probably better) with the original recipe. Instead of cream of chicken soup I used cream of mushroom I swapped out 1 cup of half and half for milk used fresh tarragon instead of dried and I added about a tsp of garlic powder (I can't live without garlic!). I also added salt which I found it needed at the end. This was so good! My boyfriend even enjoyed it and I wasn't sure he would like the tarragon taste. I'm definitely going to make this recipe again - I want to try it with cream of chicken soup next time. Read More
(4)
Rating: 4 stars
05/08/2007
After reading some of the reviews I made this recipe more as a sauce for chicken and pasta and not as a casserole. The sauce tasted wonderful but needed to be a little thicker. Read More
(4)
Rating: 4 stars
07/20/2006
My husband and I really enjoyed this dish. Next time though I will cook my chicken with sime garlic and onions before adding to the recipe. We are BIG fans of garlic. Read More
(4)