Kerby's Culinary Corner
Recipe: Tarragon Chicken Casserole
1 (10.75 ounce) can of condensed cream of chicken soup
2 cups half-and-half
4 tablespoons fresh tarragon, chopped
1/2 teaspoon ground black pepper
1 - 8 ounce package of spaghetti, cooked and drained
3 cups cooked, cubed chicken meat
1/2 cup grated parmesan cheese
Preheat oven to 350 degrees.
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.
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