If you’re a fan of tarragon and chicken, then this Tarragon Chicken Casserole dish is for you! And for those that aren’t as familiar with this spice, you should know that it it’s commonly used in French cuisine, brings a sweet, yet slightly bitter taste, and is just plain yummy! It gets sprinkled all over the tender chicken that’s soaked up in a creamy sauce for the most fabulous bake you’ll ever taste. Whether you’re enjoying a flavor favorite or getting acquainted with a new one, this Tarragon Chicken Casserole is sure to please!

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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
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Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease a 9×13-inch pan.

Step 3 –Place 2 tablespoons of the vegetable oil in a large skillet over medium-high heat.

Step 4 –Brown the chicken pieces in the hot oil and season with the salt and the pepper.

Step 5 –Place the browned chicken pieces in the prepared pan.

Step 6 –In a mixing bowl, beat the eggs.

Step 7 –Add 1 1/2 cups of the milk and the remaining vegetable oil to the beaten eggs.

Step 8 –In a small bowl, stir the flour, the salt, and the tarragon together.

Step 9 –Add the flour mixture to the egg mixture and beat until smooth.

Step 10 –Pour the mixture over the chicken and bake, uncovered, for 55 minutes-1 hour.

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Step 11 –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.

Step 12 –Cook the sauce mixture over medium heat until warmed through, stirring occasionally.

Step 13 –Reduce the heat to low to keep the sauce warm.

Step 14 –Serve the sauce with the casserole.