Tarragon Chicken Casserole Recipes
CREAMY TARRAGON CHICKEN CASSEROLE
How to make life easier with one simple recipe? Whip up a huge chicken casserole, then freeze half (or the whole pot) to enjoy another day. For something slightly different, take a look at this chicken casserole with tarragon dumplings or these chicken supremes with a wild mushroom and tarragon sauce.
Provided by delicious. magazine
Categories Chicken thigh recipes
Time 1h30m
Yield Serves 8 (or two batches for 4)
Number Of Ingredients 15
Steps:
- Heat the oven to 180°C/160°C fan/gas 4. Heat the oil in the casserole over a medium heat. Add the chicken and brown for 5 minutes on each side until golden all over. Transfer to a bowl and set aside.
- Add the lardons to the pan and fry until crisp. Transfer with a slotted spoon to the bowl with the chicken.
- Add the shallots, celery and garlic to the pan, fry for a few minutes, then stir in the flour with plenty of salt and pepper. Stir in the wine until the sauce is smooth, then add the potatoes, stock and mustard. Stir well and return the chicken, bacon and any resting juices to the pan.
- Cover with the lid and transfer to the oven for 45 minutes, stirring halfway through. Remove the lid and return to the oven for 15 minutes.
- Remove from the oven, then stir in the crème fraîche and most of the tarragon. Adjust the seasoning and serve sprinkled with the remaining tarragon and cracked black pepper.
Nutrition Facts : Calories 336kcals, Fat 13.7g (4.6g saturated), Protein 32.5g, Carbohydrate 15.1g (2.9g sugars), Fiber 2.2g
TARRAGON CHICKEN CASSEROLE
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
Steps:
- 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
CHICKEN TARRAGON
Provided by Food Network
Categories main-dish
Time 55m
Yield about 4 servings
Number Of Ingredients 8
Steps:
- 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.
TARRAGON CHICKEN CASSEROLE
For a quick, hearty main dish that's ideal when the weather's warm, try this casserole. With cooked chicken, it bakes in just half an hour. People love the tasty sauce and cheese on top. -Bob Breno, Strongsville, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- 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 cheese and paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 362 calories, Fat 13g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 337mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
TARRAGON CHICKEN CASSEROLE
For a quick, hearty main dish that's ideal when the weather's warm, try this casserole. With cooked chicken, it bakes in just half an hour. People love the tasty sauce and cheese on top. -Bob Breno, Strongsville, Ohio
Provided by Allrecipes Member
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- 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 degrees F for 30 minutes or until heated through.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 25.9 g, Cholesterol 74.4 mg, Fat 12.2 g, Fiber 1.1 g, Protein 27 g, SaturatedFat 5 g, Sodium 510.3 mg, Sugar 0.9 g
FRENCH CHICKEN TARRAGON
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
Steps:
- 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.
TARRAGON CHICKEN CASSEROLE
This is a creamy casserole with the great taste of tarragon that is very easy to make.
Provided by JANETFORAUBURN
Categories Chicken Pasta
Yield 5
Number Of Ingredients 7
Steps:
- 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
CHICKEN TARRAGON CASSEROLE
I love chicken and tarragon together. This is so easy to put together and sooo good. This can easily be halved.
Provided by pines506
Categories Chicken
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine soup, cream, tarragon and pepper.
- Stir in the linguine and the chicken.
- Transfer to an ungreased 4-qt. baking dish.
- Sprinkle with the Parmesa cheese and paprika if desired.
- Bake, uncovered at 350 for 30 minutes or until heated through.
Nutrition Facts : Calories 376, Fat 14, SaturatedFat 5.8, Cholesterol 75.2, Sodium 492, Carbohydrate 34.3, Fiber 1.3, Sugar 1.4, Protein 26.6
CREAMY CHICKEN WITH ASPARAGUS & TARRAGON
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
Steps:
- 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
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