Tarragon Chicken Casserole
2 cans condensed cream of chicken soup
2 cups half and half
4 teaspoons dried tarragon
1/2 teaspoon pepper
16 ounces spaghetti, cooked and drained
6 cups cubed cooked chicken
1/2 cup grated Parmesan cheese
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 Parmesan cheese and paprika if desired.
Bake, uncovered, at 350ºF for 30 minutes or until heated through.
Serves 10 to 12.