This is really good. It's creamy like an Alfredo sauce but has that tarragon kick to it. I don’t think Tarragon gets enough credit! Be sure to use a fresh bottle of Tarragon as it loses it's potency over time.
Ingredients:
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups half-and-half cream
4 teaspoons dried tarragon
1/2 teaspoon pepper
1 package (16 ounces) linguine or spaghetti, cooked and drained
6 cups cubed cooked chicken
1/2 cup grated Parmesan cheese
Paprika, optional
Directions:
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. Yield: 12 servings.
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