Tarragon chicken casserole
serves 10
ingredients
275g/10oz canned condensed
chicken soup
275g/10oz canned condensed
mushroom soup
175ml/6fl oz single cream
4 teaspoons dried tarragon
1⁄2 teaspoon ground black pepper
450g/1lb linguine, cooked
and drained
600g/1lb 5oz cooked chicken,
cubed
100g/4oz Parmesan cheese,
freshly grated
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• In a large bowl, combine the
soups, cream, tarragon and
pepper. Stir in the linguine and
chicken, and transfer the contents
of the bowl to a large baking dish.
Sprinkle with the Parmesan.
• Bake, uncovered, for 30 minutes or
until heated through. Serve hot.
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