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Tarragon Chicken Bake
This flavorful chicken casserole includes tarragon and Parmesan cheese.
Serves: Serves: 6
Ingredients:
- 10 3/4-ounce can low-fat condensed cream of celery soup, undiluted
- 1 cup nonfat half-and-half
- 2 teaspoons dried tarragon
- 1/4 teaspoon pepper
- 3 cups low-fat chicken, cooked and cubed
- 8 ounces linguine, cooked and drained
- 1/3 cup grated nonfat Parmesan cheese
Directions:
- Preheat oven to 350F. Spray 2-quart baking dish with cooking spray.
- Combine soup, half-and-half, tarragon, pepper and chicken in medium bowl; mix well.
- Stir in linguine; spoon mixture into baking dish. Sprinkle with Parmesan cheese.
- Bake 30 to 35 minutes, until bubbly and hot.
- Casserole can be refrigerated and baked later, or baked and refrigerated or frozen.
- To reheat: Thaw completely and reheat in microwave oven about 3 minutes per serving.
- Americans purchase an average of 100 cans of Campbell's soup every second of every day in the month of January!
Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.
To order this book go to Amazon.
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