Chicken, Tarragon and Potato Casserole

Total Time
Prep 35 mins
Cook 20 mins

This is a great casserole that is easily doubled. Stacey

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Butter a shallow 8 or 9-inch baking dish.
  3. Slice potatoes thinly and boil in salted water for 10 minutes or until tender.
  4. Drain and set aside.
  5. Heat oil and butter in a medium frying pan.
  6. Add onion and cook for 5 minutes.
  7. Add chicken and fry over a high heat until nicely browned.
  8. Lower heat and stir in tarragon and half of the cream and season with salt and pepper.
  9. Spread half of the potatoes in the greased baking dish and pour chicken mixture over top.
  10. Cover with remaining potatoes.
  11. Pour remaining cream over top of potatoes and sprinkle with gruyere.
  12. Bake for 20-25 minutes or until top of casserole is golden.
Most Helpful

This was very nice. Also subbed dried for fresh tarragon, 1 tsp dried per 1 Tbsp fresh. I thought there was too much liquid and I had about 1/4 of the potatoes leftover for an 8" casserole.

yogiclarebear April 30, 2010

I hunted high and low for fresh Tarragon without success, succeeding only in leaving a trail of quizzical looks behind me. In the end I substituted 2 Tablespoons of dried Tarragon instead.... We could taste it just fine, but everyone at the table agreed that more would have been even better to give it much a more substantial flavour. It's a great, fairly quick and easy recipe to make and one that I enjoyed *very* much... next time I'll be making this with a summer salad on the side, and it will definiately be on my next buffet menu. Please see my Star rating system.. this recipe gets a very very well deserved four stars. Many Thanks for sharing it !!!

kiwidutch June 06, 2005