Tarragon Chicken

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Tarragon Chicken
This dish is a family favourite, it was passed on to me by a friend 20+ years ago when a group of us friends got together for a 'mums' lunch and I have been cooking it with gusto ever since. That first dish I tasted was actually made with turkey meat not chicken (as it was cheaper at the time) so you know that it will cook up just as well with turkey. A good way of using up left over chicken.
Cuisine Poultry
Prep Time 20 minutes
Cook Time 20 minutes
Servings
2 chickens
Ingredients
Cuisine Poultry
Prep Time 20 minutes
Cook Time 20 minutes
Servings
2 chickens
Ingredients
Instructions
  1. Fry onions and celery until soft, add chopped or dried tarragon and take of the heat.
  2. In a large bowl mix chicken, onions and celery mixture together with the mayonnaise and 3/4 of the cheese, season with salt and pepper. Go easy on the salt as obviously the crisps are salty.
  3. Put in a shallow dish and sprinkle with the crisps and rest of cheese.
  4. Cook in a medium oven 350/gas 4 for 20 minutes until heated through and browned on top. Don't over cook as the mayonnaise will go greasy and dish will become oily instead of lovely and creamy.
Recipe Notes

Sorry I don't have any photos at the moment.

The original recipe called for 24oz of chicken with 8 sticks celery and 8 spring onions but as I often do this as part of a meal for a large gathering I always calculate the amount of meat required with number of cooked chickens needed for number of mouths I am feeding.

I very rarely have spring onions in the fridge so more often than not I use brown onions and probably add more onion this way than just the spring onions in the original recipe.  It's so simple it can be easily adjusted to the numbers required and is excellent as a buffet dish as quick to assemble when there is lots of cooking to be done.

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