2 cans (1 3/4 oz each) low fat condensed cream of chicken soup, undiluted
2 c. evaporated skim milk
4 tsp. dried tarragon
1/2 tsp. pepper
1 pkg (16 oz) linguine or shpaghetti, cooked and drained
6 c. cubed cooked chicken breast
1/3 c. grated parmesan cheese
Paprika, optional
Instructions
In a large bowl combine sourp, milk, tarragon and pepper. Stir in linguine and chicken. Transfer to 4 qt. baking dish. Sprinkle with parmesan cheese and paprika if desired. Bake, uncovered at 350° for 30 minutes or until heated through.
Originally Submitted
2/16/2010
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