Community Pick
Tarragon Chicken Casserole
photo by DianaEatingRichly
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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)
directions
- 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.
Reviews
-
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.
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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!).
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this is outstanding!! i only used 1 lbs chicken but left the sauce amounts the same. i made a few changes, i used an 8x8 casserole, i diced and seasoned the chicken first, i used more tarragon (about 2 teaspoons total...i might even add a little more next time!), i added about a cup of sour cream and some minced garlic to the sauce, and i garnished the dish at the end with fresh parsley. this was so rich, creamy and delicious !! i thought the flavors were outstanding. this is a keeper. the crunch of the almonds and onions is key. thanks for the keeper, papergoddess!!!!
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Tweaks
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My family really liked this recipe. I would not change anything about this recipe if I did not need it to be gluten free. However, I needed to modify it to be gluten free for my daughter so instead of using the cream of chicken soup, I substituted it for a packet of gluten free cream soup mix, and omitted the 1/4 cup of milk. I also added a tsp of gluten free powdered chicken flavoring to match the taste of cream of chicken soup. Even with the changes I made, this was fast and easy to make..thanks!
RECIPE SUBMITTED BY
papergoddess
Near Chicago, Il.
I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.