Creamy Tarragon Chicken Casserole Recipes

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CREAMY TARRAGON CHICKEN CASSEROLE



Creamy tarragon chicken casserole image

How to make life easier with one simple recipe? Whip up a huge chicken casserole, then freeze half (or the whole pot) to enjoy another day. For something slightly different, take a look at this chicken casserole with tarragon dumplings or these chicken supremes with a wild mushroom and tarragon sauce.

Provided by delicious. magazine

Categories     Chicken thigh recipes

Time 1h30m

Yield Serves 8 (or two batches for 4)

Number Of Ingredients 15

2 tbsp olive oilApple-converted-space
12 free-range skinless, boneless chicken thighs, halved
200g smoked bacon lardons
300g baby shallots, peeled and trimmed
3 celery sticks, finely chopped
3 garlic cloves, finely chopped
30g plain flour
200ml dry white wine
500g baby potatoes, halved if large
800ml chicken stock
2 tbsp dijon mustard
3 tbsp crème fraîche
2 tbsp finely chopped fresh tarragon
You'll also need...
Flameproof casserole with a lid

Steps:

  • Heat the oven to 180°C/160°C fan/gas 4. Heat the oil in the casserole over a medium heat. Add the chicken and brown for 5 minutes on each side until golden all over. Transfer to a bowl and set aside.
  • Add the lardons to the pan and fry until crisp. Transfer with a slotted spoon to the bowl with the chicken.
  • Add the shallots, celery and garlic to the pan, fry for a few minutes, then stir in the flour with plenty of salt and pepper. Stir in the wine until the sauce is smooth, then add the potatoes, stock and mustard. Stir well and return the chicken, bacon and any resting juices to the pan.
  • Cover with the lid and transfer to the oven for 45 minutes, stirring halfway through. Remove the lid and return to the oven for 15 minutes.
  • Remove from the oven, then stir in the crème fraîche and most of the tarragon. Adjust the seasoning and serve sprinkled with the remaining tarragon and cracked black pepper.

Nutrition Facts : Calories 336kcals, Fat 13.7g (4.6g saturated), Protein 32.5g, Carbohydrate 15.1g (2.9g sugars), Fiber 2.2g

CREAMY TARRAGON CHICKEN & POTATO BAKE



Creamy tarragon chicken & potato bake image

This comforting, creamy tarragon chicken bake with fluffy mash is ideal for a family supper. You can speed up the prep by using ready-made mash

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 11

60g unsalted butter
6 skinless boneless chicken thighs, cut into bite-sized pieces
80g smoked pancetta, cut into small pieces
2 large onions, sliced
40g plain flour
500ml chicken stock
3 tbsp finely chopped tarragon
2-3 tbsp wholegrain mustard
4 tbsp double cream
2 x 450g packs fresh prepared mashed potato
drizzle of olive oil

Steps:

  • Melt 20g of the butter in a flameproof casserole dish over a medium heat. Season the chicken and add to the dish with the pancetta. Fry for 5 mins until the pancetta is crispy and the chicken browned and cooked through. Set aside in a bowl.
  • Lower the heat, add the remaining butter and, when it starts foaming, add the onions. Cook for 10 mins until softened, then stir through the flour and cook for another 2 mins. Remove from the heat and slowly whisk in the chicken stock. Return to the hob, bring to the boil and cook for 5 mins. Stir through the tarragon, mustard and cream, followed by the chicken and pancetta, and cook for another 5 mins until the sauce is thickened.
  • Heat the grill to high. Heat the mashed potato following pack instructions, then spoon on top of the chicken filling in the casserole dish. Smooth and swirl the potato over right to the edges, drizzle with a little olive oil and put under the grill for 8-10 mins or until the top is golden and bubbling.

Nutrition Facts : Calories 564 calories, Fat 35 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1.2 milligram of sodium

CREAMY CHICKEN WITH ASPARAGUS & TARRAGON



Creamy chicken with asparagus & tarragon image

A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 28m

Number Of Ingredients 9

500g baby new potato, halved
4 skinless chicken breasts
1 tbsp sunflower oil
1 large onion, chopped
2 garlic cloves, crushed
350ml chicken stock
small bunch tarragon
175g asparagus, trimmed
3 tbsp reduced-fat crème fraîche

Steps:

  • Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
  • Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
  • Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.

Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium

CREAMY MUSTARD AND TARRAGON CHICKEN



Creamy Mustard and Tarragon Chicken image

These lightly breaded chicken breasts are bathed in a creamy tarragon and mustard sauce. They're quick to fix as a weeknight meal yet fancy enough for company!

Provided by blancdeblanc

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 11

⅓ cup all-purpose flour
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
4 (5 ounce) skinless, boneless chicken breast halves
¼ cup finely chopped red onion
½ cup low-sodium chicken broth
½ cup dry white wine
1 tablespoon Dijon mustard
2 tablespoons sour cream
1 tablespoon chopped fresh tarragon

Steps:

  • Place the flour in a shallow dish and season lightly with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge each in the flour.
  • Cook the chicken in the hot oil and butter until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Remove chicken from skillet and tent with foil.
  • Reduce heat to medium. Stir the red onion into the oil and butter that remains in the skillet. Cook until softened, 2 to 3 minutes. Pour the chicken broth into the pan, and simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour in the wine and bring back to a simmer. Cook the sauce until reduced by half, about 3 minutes. Return chicken to the pan along with any juices that have accumulated. Simmer chicken in the sauce until it is cooked through and no longer pink in the center, 3 to 4 minutes. Transfer chicken to a warmed platter.
  • Whisk the mustard and sour cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 11 g, Cholesterol 93.5 mg, Fat 9.7 g, Fiber 0.5 g, Protein 34.7 g, SaturatedFat 3.8 g, Sodium 226.6 mg, Sugar 0.9 g

TARRAGON CHICKEN CASSEROLE



Tarragon Chicken Casserole image

This is a creamy casserole with the great taste of tarragon that is very easy to make.

Provided by JANETFORAUBURN

Categories     Main Dish Recipes     Pasta     Chicken

Yield 5

Number Of Ingredients 7

1 (10.75 ounce) can condensed cream of chicken soup
2 cups half-and-half
4 teaspoons dried tarragon
½ teaspoon ground black pepper
1 (8 ounce) package spaghetti, cooked and drained
3 cups cooked, cubed chicken meat
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 43.1 g, Cholesterol 119.1 mg, Fat 20.7 g, Fiber 1.6 g, Protein 39.6 g, SaturatedFat 10.3 g, Sodium 627.4 mg, Sugar 1.8 g

TARRAGON CHICKEN CASSEROLE



Tarragon Chicken Casserole image

For a quick, hearty main dish that's ideal when the weather's warm, try this casserole. With cooked chicken, it bakes in just half an hour. People love the tasty sauce and cheese on top. -Bob Breno, Strongsville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 8

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups half-and-half cream
4 teaspoons dried tarragon
1/2 teaspoon pepper
1 package (16 ounces) linguine or spaghetti, cooked and drained
6 cups cubed cooked chicken
1/2 cup grated Parmesan cheese
Paprika, optional

Steps:

  • 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.

Nutrition Facts : Calories 362 calories, Fat 13g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 337mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

TARRAGON CHICKEN CASSEROLE



Tarragon Chicken Casserole image

This is so easy, and so good. No browning, just put the chicken in and pour the sauce on, and bake!! The tarragon makes it an elegant entree.

Provided by papergoddess

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs boneless skinless chicken breasts
1 medium onion, sliced in rings
1 1/2 teaspoons tarragon
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup milk
1/4 cup slivered almonds (optional)

Steps:

  • In 13 X 9 inch baking pan, place chicken pieces.
  • Do not overlap.
  • Place onion rings over top.
  • Mix seasonings with cream of chicken soup and milk and spoon over chicken.
  • Bake, uncovered, in 375 degree oven for 40 minutes.
  • Sprinkle chicken with almonds, if desired.
  • Bake 10 minutes more or until chicken is tender.

Nutrition Facts : Calories 349.2, Fat 10.8, SaturatedFat 2.9, Cholesterol 153.4, Sodium 940.1, Carbohydrate 9.1, Fiber 0.6, Sugar 1.6, Protein 50.9

RACH'S CHICKEN WITH TARRAGON CREAM SAUCE, GREEN BEANS + RICE PILAF



Rach's Chicken with Tarragon Cream Sauce, Green Beans + Rice Pilaf image

Rach was inspired to make this simple, French-inspired dinner of chicken, green beans + rice by her dear friend Jacques Pépin.

Provided by Rachael Ray

Number Of Ingredients 33

2 tablespoons butter
About ½ cup broken bits of spaghetti or thin spaghetti
1-1 ½ inch pieces
½ cup pine nuts or chopped almonds
toasted
1¼ cups white rice
Salt and pepper
2 cups chicken stock
1 pound trimmed green beans or haricots verts
2 tablespoons butter
2 large shallots
Salt and white pepper
to taste
1 cup chicken stock or broth
About 6 tablespoons olive oil
4 to 6 pieces boneless
skinless chicken breasts
halved horizontally if breasts are larger than 5 ounces each
Salt and fine black or white pepper
2 tablespoons butter
2 to 3 large cloves garlic
grated or chopped
Juice of ½ small lemon
plus 2 teaspoons zest
A few grates nutmeg
optional
1 tablespoon flour
½ cup white wine
½ cup chicken stock
½ cup heavy cream
3 to 4 sprigs tarragon
stripped and chopped
1 rounded tablespoon Dijon mustard

Steps:

  • For the rice, in saucepot over medium heat, melt butter, brown the pasta and pine nuts, add rice and stir a minute more
  • Season the rice with salt and pepper, add stock, bring to a boil, cover, reduce heat to low, and cook 15 minutes
  • Remove from heat, let stand 10 minutes, fluff with fork and serve
  • For the beans, boil in salted water 3 to 4 minutes, place in ice water bath to shock, then drain and dry
  • Heat a skillet over medium low heat with butter, melt, then add shallots, salt and white pepper and soften
  • Add stock and cook at low boil until very tender
  • Turn the heat off, add green beans and cover
  • Reheat over medium flame when ready to serve
  • For the chicken, heat about ¼ cup EVOO, 4 to 5 turns of the pan, in a large skillet over medium to medium-high heat
  • Season the chicken with salt and pepper, then lightly brown on both sides, about 5 minutes, and remove to platter
  • Add about 2 tablespoons EVOO, 2 turns of the pan, and the butter, melt and bubble, then add garlic and swirl a minute, grate in some lemon zest and nutmeg, season with salt and pepper, add a sprinkle of flour, and stir
  • Add wine, stock, cream, and tarragon, thicken a bit, stir in mustard and slide chicken back in to cook through
  • To serve, add lemon juice
  • Serve chicken alongside the rice and green beans

CREAMY TARRAGON CHICKEN



Creamy Tarragon Chicken image

This is a simple dish to prepare, which is a real plus for all you busy parents with hectic week-night schedules. And I think--or at least I hope--you'll agree that the combination of ingredients form a well-rounded taste sensation with a delectable tarragon cream sauce to serve over your tender chicken breasts. And you can even use the extra sauce to drizzle over a side dish of fresh asparagus or other vegetable dish. Prep time does NOT include the 3 hours of marinating the chicken breasts in the refrigerator (because marinating time can be reduced if you are short on time).

Provided by Northwestgal

Categories     Chicken Breast

Time 45m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 14

2 tablespoons Dijon mustard
1/2 tablespoon dried tarragon leaves
4 boneless skinless chicken breasts
1 tablespoon olive oil
1/4 cup flour
low sodium salt, to taste
pepper, to taste
2 shallots, minced (or 1/4 cup finely chopped red onion)
2 garlic cloves, minced
4 ounces button mushrooms, sliced
1/4 cup dry white wine
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon dried tarragon leaves

Steps:

  • In a small bowl, mix together the 2 tablespooons Dijon mustard and 1/2 tablespoon tarragon leaves. Rub the mixture over the chicken breasts. Place chicken breasts in a covered dish (or in a plastic zip-lock bag) and keep chilled in the refrigerator for at least 3 hours.
  • Heat the olive oil in a skillet over medium heat.
  • Meanwhile, add the flour to a shallow dish; season with salt and pepper, to taste. Dredge the chicken in the seasoned flour. Brown the chicken on both sides in the heated skillet. Cover, and continue cooking the chicken for about 15 minutes, turn and cook other side about 10 minutes or until chicken is thoroughly cooked and juices run clear. Transfer chicken to a platter, and keep warm.
  • In the same skillet, sauté the minced shallots (or red onion), garlic, and mushroom slices for about 3 or 4 minutes or until onions are soft.
  • Deglaze the pan by adding the wine, cream, mustard and tarragon to the onion/garlic mixture. Stir frequently, scraping the pan to loosen bits of chicken that might remain, and cook for 5 minutes or until the sauce begins to thicken. Return chicken to skillet just long enough (about a minute or so) to coat with the cream sauce.
  • Place chicken breasts on individual plates, and drizzle remaining sauce over the chicken.

CREAMY TARRAGON CHICKEN



Creamy Tarragon Chicken image

Break out the slow cooker and start the week off on an easy note with this all-in-one recipe. A cup of chicken broth may be substituted for the water and chicken bouillon granules.

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 13

6 boneless skinless chicken breast halves (6 ounces each)
1 cup chopped onion
1 cup water
2 ounces prosciutto or deli ham, chopped
3 tablespoons quick-cooking tapioca
2 teaspoons chicken bouillon granules
2 teaspoons dried tarragon
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups frozen broccoli-cauliflower blend, thawed
1/2 cup half-and-half cream
1-1/2 cups uncooked orzo pasta

Steps:

  • In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until chicken juices run clear, 6-7 hours. , Stir vegetables and cream into the slow cooker. Cover and cook until vegetables are heated through, about 15 minutes longer. Meanwhile, cook orzo according to package directions. Serve with chicken and vegetables.

Nutrition Facts : Calories 459 calories, Fat 8g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 667mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 2g fiber), Protein 45g protein.

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