Recipe: Tarragon Chicken Casserole

Tarragon Chicken Casserole

2 cans (10 3/4 oz ea) condensed cream of chicken soup
2 cups Half-and-half
4 teaspoons Dried tarragon
1/2 teaspoon Pepper
1 package (16 oz) linguine or Spaghetti, cooked and drained
6 cups Cubed cooked chicken
1/2 cup Grated Parmesan cheese
Paprika, optional

In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken. Transfer to an ungreased 4-qt. baking dish. Sprinkle with the Parmesan cheese and paprika if desired.

Bake, uncovered, at 350 for 30 minutes or until heated through.
Serves 10 to 12.