Tarragon Chicken Casserole
|Fryer chicken||3 Pound, cut into pieces (1 In Number)|
|Onions||2 Medium, chopped|
|Tarragon||1 1⁄2 Teaspoon|
|Poultry seasoning||1⁄4 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Canned cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
|Almonds||1⁄4 Cup (4 tbs), sliced / slivered|
In a rectangular baking pan (about 13 by 9 inches) arrange chicken, skin side up; do not overlap pieces.
Scatter onions over chicken along with tarragon, poultry seasoning, salt, and pepper.
Mix cream of chicken soup with milk and spoon over chicken.
Bake, uncovered, in a moderately hot oven (375°) for 40 minutes.
Sprinkle chicken with almonds, if desired.
Bake 10 minutes more or until chicken is tender.
Makes 4 to 6 servings.