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Tiny Martine's Tarragon Chicken Casserole

  • Tiny Martine
  • May 15, 2016
  • 1 min read

TARRAGON CHICKEN CASSEROLE 2 (10 3/4 oz. each) cans condensed cream of chicken soup, undiluted 2 c. half and half cream 4 tsp. dried tarragon 1/2 tsp. pepper 1 (16 oz.) pkg. cooked noodles, drained 6 c. cubed, cooked chicken 1/2 c. grated Parmesan cheese paprika (optional)

In large bowl, combine soup, cream, tarragon and pepper. Stir in the noodles and chicken. Transfer to an ungreased 4-quart baking dish. Sprinkle with the Parmesan cheese and paprika. Bake, uncovered, at 350°F for 30 minutes or until heated through.

Yields 12 servings.

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