Tarragon Chicken Casserole

Course : Casseroles
Serves: 12
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2 cans cream of chicken soup
2 cups evaporated skim milk
4 teaspoons dried tarragon
1/2 teaspoon pepper
16 ounces linguine -- cooked and drained
6 cups boneless skinless chicken breasts -- cubed
1/2 cup parmesan cheese -- grate
1 teaspoon paprika -- opt

Preparation / Directions:

Combine soup, evaporated skim milk, tarragon and pepper. Stir in the linguine and chicken. Transfer to an ungreased 4-qt baking dish. Sprinkle with the parmesan cheese and paprika. Bake, uncovered, at 350~ for 30 minutes or until heated through.

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