The Scoop
Tarragon Chicken Casserole, perfect for new home beginnings with its aromatic tarragon and creamy sauce.
The first time I made this Tarragon Chicken Casserole, I had just moved into my new home. Unpacking was proving to be a monumental task; boxes scattered everywhere made even finding my favorite skillet a challenge. Amongst chaos, however, I found comfort in cooking something warm and familiar. With newly acquired ingredients from the local market, I began crafting a meal that would mark my first night truly settled. I always keep dried tarragon in my spice rack, a nod to its transformative power. That evening, its subtle anise-like aroma merged perfectly with the casserole, giving it a fragrant lift that filled the house with a sense of homeliness.
During the process, a splash of cream of chicken soup felt like a luxurious addition amongst simpler ingredients. Incorporating canned mushrooms into the sauce was a decision born from necessity, finding that they brought earthy notes that enhanced the dish remarkably. A practical tip I discovered: gently warming the sauce before serving prevented the casserole from cooling too quickly when topped. As I enjoyed the meal, sitting on a mismatched dining chair, I realized that this casserole wasn’t just food—it was the start of many more memories to come in the new space.
After that meal, Tarragon Chicken Casserole became a staple for welcoming the unfamiliar and embracing the new. It’s a dish that reminds me of unexpected beginnings and the warmth one can bring to life's transitions.
Ingredients
For the casserole:
- 3 tablespoons vegetable oil, divided
- 3 pounds chicken, cut into bite-size pieces
- salt, to taste
- pepper, to taste
- 3 eggs
- 1 1/2 cups milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon dried tarragon, crushed
For the sauce:
- 1 (10.5-ounce) can cream of chicken soup
- 1/3 cup milk
- 4 ounces canned mushroom pieces
- 2 tablespoons parsley
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch pan.
- Place 2 tablespoons of the vegetable oil in a large skillet over medium-high heat.
- Brown the chicken pieces in the hot oil and season with the salt and the pepper.
- Place the browned chicken pieces in the prepared pan.
- In a mixing bowl, beat the eggs.
- Add 1 1/2 cups of the milk and the remaining vegetable oil to the beaten eggs.
- In a small bowl, stir the flour, the salt, and the tarragon together.
- Add the flour mixture to the egg mixture and beat until smooth.
- Pour the mixture over the chicken and bake, uncovered, for 55 minutes-1 hour.
- About 10-15 minutes before the casserole is finished baking, stir the cream of chicken soup, the remaining milk, the mushrooms, and the parsley together in a saucepan.
- Cook the sauce mixture over medium heat until warmed through, stirring occasionally.
- Reduce the heat to low to keep the sauce warm.
- Serve the sauce with the casserole.
×