Tarragon Chicken Casserole

TARRAGON CHICKEN CASSEROLE
This chicken dish is good served over rice or noodles. Complements of Martha. Serves 6

6	Chicken breast halves	6
	Salt and Pepper to taste
1/4 cup	Butter	50 mL
3 small	Bell Peppers, each a different color	3 small
1 medium	Onion, finely chopped	1 medium
2 stalks	Celery, diced	60 mL
1 cup	Sliced fresh mushrooms	250 mL
1 tsp	Dried crushed tarragon	5 mL
2 cans	Cream of mushroom soup	2 cans
1 cup	Milk	250 mL

Preheat oven to 350°F [180°C] Sauté in melted butter over medium high heat onions, chopped bell peppers, mushrooms and celery until slightly browned. Remove; set aside. Rinse the chicken and pat dry. Cut in 1-inch [2 1/2 cm] cubes. Lightly season the chicken with salt, pepper and tarragon. In same skillet brown chicken cubes. Remove to a 9 by 12 inch [22 by 30 cm] baking dish. Add the cream of mushroom soup and milk to the drippings in the skillet, stir until smooth. Stir in the sautéed vegetables and add more tarragon. Note: As tarragon is quite a strong herb and can sometimes overpower a dish, add about a 1/2 tsp [2 mL], taste and add more if you like. Pour over chicken and Bake uncovered for 40 to 45 minutes.

TARRAGON CHICKEN CASSEROLE