Wednesday, June 18, 2008

Tarragon Chicken Casserole

Tarragon Chicken Casserole
serves 10

275g/10oz canned condensed chicken soup
275g/10oz canned condensed mushroom soup
175ml/6fl oz single cream
4 teaspoons dried tarragon
1/2 teaspoon ground black pepper
450g/1lb linguine, cooked and drained
600g/1lb 5oz cooked chicken, cubed
100g/4oz Parmesan cheese, freshly grated

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• In a large bowl, combine the soups, cream, tarragon and pepper. Stir in the linguine and chicken, and transfer the contents of the bowl to a large baking dish. Sprinkle with the Parmesan.
• Bake, uncovered, for 30 minutes or until heated through. Serve hot.

No comments: