Ingredients
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted2 cups half-and-half cream4 teaspoons dried tarragon1/2 teaspoon pepper1 package (16 ounces) linguine or spaghetti, cooked and drained6 cups cubed cooked chicken1/2 cup grated Parmesan cheesePaprika, optional
Preparation
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.
