Chicken Tarragon And Potato Casserole Food

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Tarragon Chicken Casserole image

This is a creamy casserole with the great taste of tarragon that is very easy to make.


Categories     Main Dish Recipes     Pasta     Chicken

Yield 5

Number Of Ingredients 7

1 (10.75 ounce) can condensed cream of chicken soup
2 cups half-and-half
4 teaspoons dried tarragon
½ teaspoon ground black pepper
1 (8 ounce) package spaghetti, cooked and drained
3 cups cooked, cubed chicken meat
½ cup grated Parmesan cheese


  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine the soup, half-and-half, tarragon and pepper. Stir in the spaghetti and the chicken. Transfer all to an ungreased 9x13 inch baking dish. Sprinkle with the Parmesan cheese and bake, uncovered, for 30 minutes or until heated through.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 43.1 g, Cholesterol 119.1 mg, Fat 20.7 g, Fiber 1.6 g, Protein 39.6 g, SaturatedFat 10.3 g, Sodium 627.4 mg, Sugar 1.8 g


Tarragon Chicken Casserole image

This is so easy, and so good. No browning, just put the chicken in and pour the sauce on, and bake!! The tarragon makes it an elegant entree.

Provided by papergoddess

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs boneless skinless chicken breasts
1 medium onion, sliced in rings
1 1/2 teaspoons tarragon
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup milk
1/4 cup slivered almonds (optional)


  • In 13 X 9 inch baking pan, place chicken pieces.
  • Do not overlap.
  • Place onion rings over top.
  • Mix seasonings with cream of chicken soup and milk and spoon over chicken.
  • Bake, uncovered, in 375 degree oven for 40 minutes.
  • Sprinkle chicken with almonds, if desired.
  • Bake 10 minutes more or until chicken is tender.

Nutrition Facts : Calories 349.2, Fat 10.8, SaturatedFat 2.9, Cholesterol 153.4, Sodium 940.1, Carbohydrate 9.1, Fiber 0.6, Sugar 1.6, Protein 50.9


Creamy tarragon chicken & potato bake image

This comforting, creamy tarragon chicken bake with fluffy mash is ideal for a family supper. You can speed up the prep by using ready-made mash

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 11

60g unsalted butter
6 skinless boneless chicken thighs, cut into bite-sized pieces
80g smoked pancetta, cut into small pieces
2 large onions, sliced
40g plain flour
500ml chicken stock
3 tbsp finely chopped tarragon
2-3 tbsp wholegrain mustard
4 tbsp double cream
2 x 450g packs fresh prepared mashed potato
drizzle of olive oil


  • Melt 20g of the butter in a flameproof casserole dish over a medium heat. Season the chicken and add to the dish with the pancetta. Fry for 5 mins until the pancetta is crispy and the chicken browned and cooked through. Set aside in a bowl.
  • Lower the heat, add the remaining butter and, when it starts foaming, add the onions. Cook for 10 mins until softened, then stir through the flour and cook for another 2 mins. Remove from the heat and slowly whisk in the chicken stock. Return to the hob, bring to the boil and cook for 5 mins. Stir through the tarragon, mustard and cream, followed by the chicken and pancetta, and cook for another 5 mins until the sauce is thickened.
  • Heat the grill to high. Heat the mashed potato following pack instructions, then spoon on top of the chicken filling in the casserole dish. Smooth and swirl the potato over right to the edges, drizzle with a little olive oil and put under the grill for 8-10 mins or until the top is golden and bubbling.

Nutrition Facts : Calories 564 calories, Fat 35 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1.2 milligram of sodium


Creamy chicken with asparagus & tarragon image

A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 28m

Number Of Ingredients 9

500g baby new potato, halved
4 skinless chicken breasts
1 tbsp sunflower oil
1 large onion, chopped
2 garlic cloves, crushed
350ml chicken stock
small bunch tarragon
175g asparagus, trimmed
3 tbsp reduced-fat crème fraîche


  • Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
  • Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
  • Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.

Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium


Baked Chicken Tarragon image

Make and share this Baked Chicken Tarragon recipe from

Provided by littleturtle

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1/8 cup cognac or 1/8 cup brandy
1 cup chicken stock or 1 cup dry white wine
1 tablespoon tsps Dijon mustard
1 teaspoon Dijon mustard
1 tablespoon pepper
1 tablespoon dried tarragon leaves
2 teaspoons garlic powder
1/2 teaspoon paprika
6 (5 ounce) chicken breasts, boneless & skinless


  • Combine all ingredients except for chicken.
  • Pour mixture over chicken and let marinate in refrigerator for several hours.
  • Bake chicken at 350F for 1 hour.


Potatoes and Caramelized Onion Casserole image

If desired sprinkle the top layer of potatoes with grated Parmesan cheese after pouring the stock over. Use a good quality chicken broth for this it really makes a difference!

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons butter (can use more)
2 tablespoons olive oil
1 tablespoon minced fresh garlic (or to taste)
6 medium onions (about 6 cups, thinly sliced)
1/4 cup dry sherry
2 teaspoons finely chopped tarragon (can use more)
seasoning salt (or use white salt)
6 large yukon gold potatoes (peeled and thinly sliced) or 6 large russet potatoes (peeled and thinly sliced)
2 -3 cups chicken broth


  • Set oven to 350 degrees.
  • Butter an 8-cup baking dish (or larger).
  • In a large skillet melt the butter with oil over medium heat add in sliced onions; saute stirring often until a rich golden brown (about 18-20 minutes).
  • Add in the garlic the last 5 minutes of cooking.
  • Add in the sherry and tarragon; cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside.
  • Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper.
  • Top with 1/3 of the caramalized onion mixture.
  • Arrange another layer of potatoes over the onions, season with salt and pepper.
  • Repeat the layers until all of the potatoes and onions are used up (finishing the top with potatoes).
  • Bring the chicken stock to a simmer and pour slowly over the potatoes.
  • Cover the mixture directly but lightly with parchment paper, then cover the dish with foil.
  • Bake for about 40 minutes.
  • Uncover the dish and bake about 20 minutes more or until the potatoes are tender.
  • Cool for 10 minutes before serving.


Popover Chicken Tarragon image

I got this from an old cookbook with the cover missing, so I'm not sure where its from. This is an old recipe that has been tried and true. I love tarragon so this was something I really wanted to try and when we did my family loved it, so I'm posting to share with everyone.

Provided by mommyoffour

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 12

2 1/2-3 lbs whole chickens, cut up
2 tablespoons cooking oil
3 eggs
1 1/2 cups milk
1 tablespoon cooking oil
1 1/2 cups flour
3/4 teaspoon salt
1 teaspoon dried tarragon
10 3/4 ounces cream of chicken soup
1/3 cup milk
4 ounces sliced mushrooms
2 tablespoons snipped parsley


  • Brown chicken pieces in the 2 T. oil; season with a little salt and pepper.
  • Place chicken pieces in a well greased 13x9 baking dish.
  • In mixing bowl beat eggs; blend in the 1 1/2 cups milk and the 1 T. oil.
  • Stir together flour, slat, and tarragon.
  • Add to egg mixture; beat till smooth.
  • Pour over chicken.
  • Bake, uncovered, at 350 till done, 55 to 60 minutes.
  • Meanwhile, in saucepan stir together soup, the 1/3 cup milk, mushrooms and parsley.
  • Heat through, stirring occasionally.
  • Pass the sauce with chicken.

Nutrition Facts : Calories 858.4, Fat 51.9, SaturatedFat 14.7, Cholesterol 294.9, Sodium 1207.2, Carbohydrate 48, Fiber 1.6, Sugar 1.2, Protein 47.5


Easy one-pot chicken casserole image

A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour

Provided by Sarah Cook

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 10

8 bone-in chicken thighs, skin pulled off and discarded
1 tbsp oil
5 spring onions, sliced
2 tbsp plain flour
2 chicken stock cubes
2 large carrots, cut into batons (no need to peel)
400g new potato, halved if large
200g frozen peas
1 tbsp grainy mustard
small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped


  • Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
  • Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
  • Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
  • Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
  • Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.

Nutrition Facts : Calories 386 calories, Fat 9.6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7.6 grams sugar, Fiber 5.9 grams fiber, Protein 42.6 grams protein, Sodium 2.1 milligram of sodium


Chicken, Tarragon and Potato Casserole image

Make and share this Chicken, Tarragon and Potato Casserole recipe from

Provided by Stacey Sweet

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs potatoes
1 tablespoon oil
1 ounce butter
1 shallot, finely chopped
1 lb boneless skinless chicken breast, cut into 1/2 inch strips
1 tablespoon chopped fresh tarragon
7 ounces cream
6 ounces gruyere cheese, grated


  • Preheat oven to 400°F.
  • Butter a shallow 8 or 9-inch baking dish.
  • Slice potatoes thinly and boil in salted water for 10 minutes or until tender.
  • Drain and set aside.
  • Heat oil and butter in a medium frying pan.
  • Add onion and cook for 5 minutes.
  • Add chicken and fry over a high heat until nicely browned.
  • Lower heat and stir in tarragon and half of the cream and season with salt and pepper.
  • Spread half of the potatoes in the greased baking dish and pour chicken mixture over top.
  • Cover with remaining potatoes.
  • Pour remaining cream over top of potatoes and sprinkle with gruyere.
  • Bake for 20-25 minutes or until top of casserole is golden.


Chicken Tarragon image

Provided by Food Network

Categories     main-dish

Time 55m

Yield about 4 servings

Number Of Ingredients 8

2 boneless, skinless chicken breasts, halved
2 tablespoons flour
1/4 cup butter
1/4 cup shallots, chopped
1/4 cup dry white wine
1 teaspoon dried tarragon
3/4 cup chicken broth
1 tablespoon heavy cream


  • Pound the chicken to even thickness. Sprinkle chicken with salt and pepper and dredge in the flour. Reserve flour. In a large skillet, heat 3 tablespoons butter, add chicken and brown on both sides. Transfer to heated platter. Add shallots to skillet and saute briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir, and cook 3 minutes. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer 10 minutes. Transfer to heated platter and keep hot. Add 1 tablespoon each butter and cream to pan, heat and pour over chicken.


French Chicken Tarragon image

Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.

Provided by David Tanis

Categories     Dinner     Chicken     Tarragon     Lemon     Shallot     Braise     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 10

6 large chicken thighs (about 3 pounds)
Salt and pepper
2 tablespoons unsalted butter
2 shallots, finely diced
2 garlic cloves, grated or minced
2 teaspoons chopped tarragon, plus whole leaves for garnish
1 cup Blond Chicken Broth
1/2 cup dry white wine
1/2 cup crème fraîche
1/2 teaspoon grated lemon zest


  • Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
  • Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
  • Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
  • Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
  • Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.

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