This is a nice way to stretch chicken with common ingredients. I have made this several times with chicken thighs. Baked Tarragon Chicken Casserole is an easy recipe to make for dinner.
This chicken popover recipe is a nice way to stretch chicken using common ingredients that you probably already have on hand. Popover tarragon chicken is an easy casserole to make for dinner. This baked tarragon chicken is a quick and hearty main dish that everyone will enjoy.
This recipe makes the best-baked tarragon chicken popover. The tarragon pulls the recipe together and really does this chicken casserole justice. The main ingredients for the chicken popover recipe are chicken, eggs, milk, flour, and, of course, tarragon. But that’s not all – then you have the delicious easy creamy mushroom sauce created with cream of chicken soup, mushroom pieces, milk, and parsley.
How to Make Chicken Tarragon Popover
This chicken tarragon recipe makes a very stunning dish – mouth-watering and yummy! It’s a great combination of flavors and textures. The first step is to brown the chicken. Then you make the tarragon popover batter and pour it over the chicken. As the batter bakes, it puffs up and envelopes the chicken.
What Kind of Herb Is Tarragon?
The thing about tarragon is that it’s not one of those herbs you want to throw in whatever you’re making. Tarragon adds a touch of coolness to whatever dish it is seasoning, similar to how mint does. However, tarragon and chicken are just meant for each other.
What Does Tarragon Taste Like?
Tarragon is a pungent herb with a robust flavor. When dried, it has a perfume and taste that’s a little like dill, though more floral. When you chew it, you may notice black pepper notes and mild hints of lemon and anise. The dried herb is almost as potent as the fresh one, unlike basil and oregano.
If you have tarragon growing out of control in your herb garden, you can use fresh tarragon. Fresh tarragon is even more herbal in flavor than the dried variety with a more intense anise taste. It’s usually recommended that fresh tarragon leaves be added when a dish has nearly finished cooking to preserve their delicate flavor.
How Is Chicken Pot Pie Different From This Chicken Tarragon Recipe?
The basic difference is that chicken pot pie is made with a regular pastry dough that does not puff up in the way of a popover. A pot pie is a good way to use leftover chicken, and it also usually contains a mix of different veggies. Click here for a recipe for a chicken tarragon pot pie.
What Can Be Used Instead of Tarragon?
Some people just don’t like the taste of tarragon? No problem, simply substitute dried dill or marjoram. As for fresh herbs, any strong fresh herb can be used, including basil, oregano, rosemary, or sage.
What Sides Go With This Tarragon Chicken Recipe?
- Sautéd or mashed potatoes
- Roasted leeks and potatoes
- Green beans
- Carrots and peas
- Hasselback potatoes and roasted asparagus
- Corn on the cob
- Roasted broccoli
- A simple salad of cucumbers and tomatoes
A light dessert will round out your meal. Here are some suggestions:
- A fresh fruit salad composed of bright colors – blueberries, cantaloupe, grapes, strawberries
- Slices of apple, kiwi, melon, and pear drizzled with maple syrup or honey.
- Cinnamon fried apples
- Watermelon makes for an especially refreshing dessert.
Storage and Reheating Tips for This Baked Tarragon Chicken Recipe
You can safely store your leftovers for up 3 to 5 days in the fridge covered with aluminum foil or plastic wrap.
To freeze, place your leftovers in a heavy-duty freezer bag. They will maintain the best quality for about 4 to 6 months.
- Here’s a good article on how to safely store and reheat leftovers.
Usually, we get a mushy mess on our plates when we reheat chicken popovers or pot pies. Here’s the best way to do it.
- Preheat the oven to 300°F.
- Cover the top with aluminum foil.
- Heat in the oven for 15-20 minutes.
- When in doubt about reheating time, check the inside temperature with a food thermometer – Around 165°F or higher is good enough.
Here’s a list of what you need:
- Vegetable oil
- All-purpose flour
- Dried tarragon
- Canned cream of chicken soup
- Canned mushroom pieces
How to Make Tarragon Chicken Casserole
- Cut the chicken into bite-sized pieces.
- Heat oil in a large skillet over medium-high heat.
- Place the chicken pieces in the heated oil.
- Brown the chicken on all sides and season it with a little salt and pepper while browning.
- Place the browned chicken in a greased 9 x 13-inch pan.
- Place eggs, milk, and oil in a mixing bowl or large measuring cup.
- Add the flour, salt, and tarragon.
- Beat until the ingredients are combined.
- Pour the mixture over the chicken.
- Bake at 350 degrees for 55 to 60 minutes.
- Combine soup, milk, mushrooms, and parsley in a saucepan.
- Cook the sauce over medium heat until warmed through, stirring occasionally.
- Serve the sauce with the casserole.
Love casseroles? Try these recipes!
- Baked Ziti
- Broccoli Rice Cheese Casserole
- Cheesy Hashbrown Potato Recipe
- Crabmeat Casserole
- Cracker Barrel Potato Casserole
- Ham Egg Cheese Casserole
- Mexican Cornbread Recipe with Jiffy Mix
- Sausage Casserole
- Taco Spaghetti Casserole
Popular Chicken Recipes
Tarragon Chicken Casserole
For the casserole:
- 3 pounds chicken
- 3 tablespoons vegetable oil divided use
- 3 eggs
- 1 1/2 cups milk
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon dried tarragon, crushed
For the sauce:
- 1 can cream of chicken soup
- 1/3 cup milk
- 4 ounces canned mushroom pieces
- 2 tablespoons parsley
Preheat oven to 350 degrees.
Cut the chicken into bite-sized pieces.
Place 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Brown the chicken pieces in the hot oil. Season the chicken with a little salt and pepper while browning it.
Place the browned chicken pieces in a well-greased 9 x 13-inch pan.
In a mixing bowl, beat eggs.
Add 1 1/2 cups milk and 1 tablespoon vegetable oil to the beaten eggs.
In a small bowl, stir together flour, salt, and tarragon.
Add the flour mixture to egg mixture and beat until smooth.
Pour the mixture over the chicken.
Bake uncovered at 350 degrees for 55 to 60 minutes.
Make the sauce about 10 to 15 minutes before the casserole is finished baking.
Stir together the soup, 1/3 cup milk, mushrooms, and parsley in a saucepan.
Cook the sauce over medium heat until warmed through, stirring occasionally. Then reduce the heat to low to keep the sauce warm.
Serve the sauce with the casserole.