2 cans (10 3/4 oz ea) condensed cream of chicken soup
2 cups half-and-half
1 tablespoon dried tarragon
1/2 teaspoon pepper
1 package (16 oz) linguine or spaghetti, cooked and drained
5 to 6 cups cubed cooked chicken
1/2 cup grated parmesan cheese
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 Parmesan cheese and paprika if desired. Bake,
uncovered, at 350° for 30 minutes or until heated through.