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Ingredients Jump to Instructions ↓

  1. 2 cans (10-3/4 ounces each ) condensed cream of chicken soup, undiluted

  2. 2 cups half-and-half cream

  3. 4 teaspoons dried tarragon

  4. 1/2 teaspoon pepper

  5. 1 package (16 ounces) linguine or spaghetti, cooked and drained

  6. 6 cups cubed cooked chicken

  7. 1/2 cup grated Parmesan cheese Paprika, optional

Instructions Jump to Ingredients ↑

  1. 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. Yield: 12 servings.

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