Tarragon Chicken Casserole
A creamy, flavorful casserole combining tender chicken, noodles, and tarragon, topped with Parmesan and paprika for a comforting and aromatic dish perfect for family dinners.
Ingredients
Instructions
- In a large bowl, combine the undiluted cream of chicken soup, half and half, dried tarragon, and pepper.
- Stir in the cooked noodles and cubed cooked chicken until well coated.
- Transfer the mixture to an ungreased 4-quart baking dish.
- Sprinkle with grated Parmesan cheese and paprika (optional).
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding a splash of white wine to the mixture. If you don't have half and half, substitute with equal parts milk and heavy cream. Fresh tarragon can also be used instead of dried, but use three times the amount. Feel free to add vegetables like peas or carrots for extra nutrition, making this dish reminiscent of Jackie Collier'S Vegetable Casserole.
Serving Suggestions
Serve this Tarragon Chicken Casserole with a side salad or steamed vegetables for a complete meal. It pairs beautifully with bread, such as garlic bread or rolls, to soak up the delicious sauce. For a heartier option, consider serving with mashed potatoes or alongside a fresh batch of Nana'S Homemade Chicken Soup.
Storage & Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 15-20 minutes. Alternatively, you can microwave individual portions, heating in short intervals until hot throughout.
Nutrition & Diet Analysis (per serving)
Each serving of Tarragon Chicken Casserole contains roughly 1013 calories, with 68g protein, 172g carbohydrates, and 32g fat. It is an excellent source of vitamin A (268% of the Daily Value), iron (222% of the Daily Value), and vitamin C (208% of the Daily Value). Note that it is relatively high in sodium, at 471mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken in this casserole?
Using raw chicken is not recommended as it won't cook through in the casserole. Always use pre-cooked chicken, whether it's leftover roasted chicken or store-bought rotisserie chicken, to ensure the dish is safe and delicious.
How can I make this dish gluten-free?
To make this casserole gluten-free, substitute regular noodles with gluten-free pasta. Additionally, ensure the cream of chicken soup used is gluten-free, or consider making a homemade version using gluten-free flour as a thickener.
What can I do if I don’t have tarragon?
If you don't have tarragon, you can substitute it with dried dill or thyme, though the flavor will differ slightly. You could also omit it entirely and add a squeeze of lemon juice for brightness, which complements the chicken well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).