Submitted by: Vie K
TARRAGON CHICKEN CASSEROLE
2 cans low fat cream of chicken soup
Undiluted 2 cups evaporated skim milk
4 teaspoons tarragon
Pepper to taste
1 13 oz box bowtie pasta, cooked*
2 10 oz cans chicken, drained
1 14 oz can peas, drained**
1/3 cup grated Parmesan cheese*** (Optional)
Mix soups and milk together. Add tarragon and pepper to taste. Mix pasta with chicken and peas. Pour soup mixture over pasta mixture. Mix well. Place in casserole dish. Sprinkle paprika over top. Bake at 350 degrees for 30 minutes or until heated through.
*Or any pasta shape you have on hand
**You can use any vegetable you have on hand that your family likes.
***If you have access to cheese, add on top of casserole before sprinkling the paprika.
Special Notes: I have made this for years and for something so simple it tastes great and everyone loves it. It is very versatile as you can use whatever pasta and vegetable you have on hand. If we are going strictly shelf stable I would substitute dry bread crumbs for the cheese for some crunch on top.