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Tarragon Chicken Casserole
This baked chicken tarragon is a great casserole everyone will love.
Course
Main Course
Cuisine
American
Keyword
Chicken Casserole
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
8
Calories
593
kcal
Author
Stephanie Manley
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:
593
kcal
|
Carbohydrates:
24
g
|
Protein:
39
g
|
Fat:
36
g
|
Saturated Fat:
11
g
|
Cholesterol:
197
mg
|
Sodium:
654
mg
|
Potassium:
519
mg
|
Fiber:
0
g
|
Sugar:
3
g
|
Vitamin A:
580
IU
|
Vitamin C:
4.5
mg
|
Calcium:
104
mg
|
Iron:
3.5
mg
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