Tarragon Chicken Casserole

This is a nice way to stretch chicken with common ingredients. I have made this several times with chicken thighs. Baked Tarragon Chicken Casserole is an easy recipe to make for dinner.

a serving of tarragon chicken casserole with sauce on a plate.

This chicken popover recipe is a nice way to stretch chicken using common ingredients that you probably already have on hand. Popover tarragon chicken is an easy casserole to make for dinner. This baked tarragon chicken is a quick and hearty main dish that everyone will enjoy.

This recipe makes the best-baked tarragon chicken popover. The tarragon pulls the recipe together and really does this chicken casserole justice. The main ingredients for the chicken popover recipe are chicken, eggs, milk, flour, and, of course, tarragon. But that’s not all – then you have the delicious easy creamy mushroom sauce created with cream of chicken soup, mushroom pieces, milk, and parsley.

How to Make Chicken Tarragon Popover

This chicken tarragon recipe makes a very stunning dish – mouth-watering and yummy! It’s a great combination of flavors and textures. The first step is to brown the chicken. Then you make the tarragon popover batter and pour it over the chicken. As the batter bakes, it puffs up and envelopes the chicken.

What Kind of Herb Is Tarragon?

The thing about tarragon is that it’s not one of those herbs you want to throw in whatever you’re making. Tarragon adds a touch of coolness to whatever dish it is seasoning, similar to how mint does. However, tarragon and chicken are just meant for each other. 

What Does Tarragon Taste Like?

Tarragon is a pungent herb with a robust flavor. When dried, it has a perfume and taste that’s a little like dill, though more floral. When you chew it, you may notice black pepper notes and mild hints of lemon and anise. The dried herb is almost as potent as the fresh one, unlike basil and oregano. 

If you have tarragon growing out of control in your herb garden, you can use fresh tarragon. Fresh tarragon is even more herbal in flavor than the dried variety with a more intense anise taste. It’s usually recommended that fresh tarragon leaves be added when a dish has nearly finished cooking to preserve their delicate flavor.

How Is Chicken Pot Pie Different From This Chicken Tarragon Recipe?

The basic difference is that chicken pot pie is made with a regular pastry dough that does not puff up in the way of a popover. A pot pie is a good way to use leftover chicken, and it also usually contains a mix of different veggies. Click here for a recipe for a chicken tarragon pot pie

What Can Be Used Instead of Tarragon?

Some people just don’t like the taste of tarragon? No problem, simply substitute dried dill or marjoram. As for fresh herbs, any strong fresh herb can be used, including basil, oregano, rosemary, or sage. 

What Sides Go With This Tarragon Chicken Recipe?

A light dessert will round out your meal. Here are some suggestions:

  • A fresh fruit salad composed of bright colors – blueberries, cantaloupe, grapes, strawberries
  • Slices of apple, kiwi, melon, and pear drizzled with maple syrup or honey. 
  • Cinnamon fried apples
  • Watermelon makes for an especially refreshing dessert. 

Storage and Reheating Tips for This Baked Tarragon Chicken Recipe

You can safely store your leftovers for up 3 to 5 days in the fridge covered with aluminum foil or plastic wrap.

To freeze, place your leftovers in a heavy-duty freezer bag. They will maintain the best quality for about 4 to 6 months.

Usually, we get a mushy mess on our plates when we reheat chicken popovers or pot pies. Here’s the best way to do it.

  1. Preheat the oven to 300°F.
  2. Cover the top with aluminum foil. 
  3. Heat in the oven for 15-20 minutes. 
  4. When in doubt about reheating time, check the inside temperature with a food thermometer – Around 165°F or higher is good enough. 

Recipe Ingredients

Here’s a list of what you need:

  • Chicken
  • Vegetable oil
  • Eggs
  • Milk
  • All-purpose flour
  • Salt
  • Dried tarragon
  • Canned cream of chicken soup
  • Canned mushroom pieces
  • Parsley
tarragon chicken casserole ingredients.

How to Make Tarragon Chicken Casserole

  1. Cut the chicken into bite-sized pieces.
  2. Heat oil in a large skillet over medium-high heat.
  3. Place the chicken pieces in the heated oil.
    raw chicken pieces and oil in a large skillet.
  4. Brown the chicken on all sides and season it with a little salt and pepper while browning.
  5. Place the browned chicken in a greased 9 x 13-inch pan.
    cooked chicken pieces in a baking dish.
  6. Place eggs, milk, and oil in a mixing bowl or large measuring cup.
    tarragon chicken casserole wet ingredient in a measuring cup
  7. Add the flour, salt, and tarragon.
    tarragon chicken casserole dry ingredients in a measuring cup.
  8. Beat until the ingredients are combined.
    tarragon chicken casserole wet ingredients in a measuring cup.
  9. Pour the mixture over the chicken.
    pouring a casserole mixture over cooked chicken pieces.
  10. Bake at 350 degrees for 55 to 60 minutes.
    baked chicken tarragon casserole
  11. Combine soup, milk, mushrooms, and parsley in a saucepan.
  12. Cook the sauce over medium heat until warmed through, stirring occasionally.
  13. Serve the sauce with the casserole.
overhead view of a serving of tarragon chicken casserole with sauce on a plate.

Love casseroles? Try these recipes!

Check out more of my easy casserole recipes and the best chicken recipes for dinner here on CopyKat!

a serving of tarragon chicken casserole with sauce on a plate.

Tarragon Chicken Casserole

This baked chicken tarragon is a great casserole everyone will love.
5 from 2 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: Chicken Casserole
Servings: 8
Calories: 593kcal

Ingredients

For the casserole:

  • 3 pounds chicken
  • 3 tablespoons vegetable oil divided use
  • 3 eggs
  • 1 1/2 cups milk
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon dried tarragon, crushed

For the sauce:

  • 1 can cream of chicken soup
  • 1/3 cup milk
  • 4 ounces canned mushroom pieces
  • 2 tablespoons parsley

Instructions

Casserole Directions

  • Preheat oven to 350 degrees.
  • Cut the chicken into bite-sized pieces.
  • Place 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
  • Brown the chicken pieces in the hot oil. Season the chicken with a little salt and pepper while browning it.
  • Place the browned chicken pieces in a well-greased 9 x 13-inch pan.
  • In a mixing bowl, beat eggs.
  • Add 1 1/2 cups milk and 1 tablespoon vegetable oil to the beaten eggs.
  • In a small bowl, stir together flour, salt, and tarragon.
  • Add the flour mixture to egg mixture and beat until smooth.
  • Pour the mixture over the chicken.
  • Bake uncovered at 350 degrees for 55 to 60 minutes.

Sauce Directions

  • Make the sauce about 10 to 15 minutes before the casserole is finished baking.
  • Stir together the soup, 1/3 cup milk, mushrooms, and parsley in a saucepan.
  • Cook the sauce over medium heat until warmed through, stirring occasionally. Then reduce the heat to low to keep the sauce warm.
  • Serve the sauce with the casserole.

Nutrition

Calories: 593kcal | Carbohydrates: 24g | Protein: 39g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 197mg | Sodium: 654mg | Potassium: 519mg | Fiber: 0g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 4.5mg | Calcium: 104mg | Iron: 3.5mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Baltisraul

    5 stars
    Loved this!!! Added 1/2 tea more of tarragon and substituted table cream for the milk. This recipe will be difficult to keep out of our rotation. Thanks Steph.

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