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Ingredients
- 275g/10oz canned condensed chicken soup
- 275g/10oz canned condensed mushroom soup
- 175ml/6fl oz single cream
- 4 teaspoons dried tarragon
- 1⁄2 teaspoon ground black pepper
- 450g/1lb linguine, cooked and drained
- 600g/1lb 5oz cooked chicken, cubed
- 100g/4oz Parmesan cheese,freshly grated
Instructions
- Preheat the oven to 180°C/
350°F/Gas mark 4. - In a large bowl, combine the
soups, cream, tarragon and
pepper. Stir in the linguine and
chicken, and transfer the contents
of the bowl to a large baking dish.
Sprinkle with the Parmesan. - Bake, uncovered, for 30 minutes or
until heated through. Serve hot.
