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  • Chicken Casserole with Tarragon

    1 vote
    Chicken Casserole with Tarragon
    Prep time:
    Cook time:
    Servings: 4 cups
    by Mellie Duffy
    17 recipes
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    This is a recipe I make using shredded chicken from a rotisserie chicken breast. I serve it over large baked flakey biscuit halves, so it's like a chicken pot pie without having to make the pie part. It's best to have all ingredients prepared & measured out before stove top cooking because cooking goes fast! This is good fall comfort food.

    Ingredients

    • 1/4 c butter
    • 1/2 c chopped onion
    • 1/4 c all purpose flour
    • 1 c chicken broth
    • 1 c whole milk
    • 2 TBS fresh lemon juice
    • 1 tsp salt
    • 1/8 tsp pepper
    • 1/4 tsp dried leaf tarragon
    • 2 1/2 cups shredded cooked chicken breast
    • 1 c sliced celery
    • 1 c thinly sliced, pared carrots
    • 1/2 c frozen peas, defrosted and drained

    Directions

    1. Defrost and drain peas.
    2. Shred chicken from chicken breast, set aside.
    3. Slice carrots and celery, set aside.
    4. Preheat oven to 400 degrees.
    5. In a large saucepan melt butter, add onion and cook over low heat until tender.
    6. Blend in flour with a wire wisk.
    7. Remove from heat; gradually stir in chicken broth, milk and lemon juice with wire wisk.
    8. Return to medium- high heat and cook, stirring constantly with wire wisk until mixture thickens and comes to a boil.
    9. Remove from heat; stir in salt, pepper, tarragon, chicken, celery, carrots and peas.
    10. Put into casserole dish, and bake 20 minutes.
    11. Reduce oven temperature to 350 degrees; cover casserole dish and bake for 10 more minutes or until vegetables are tender.
    12. Serve over biscuit halves.

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