Tarragon Chicken Casserole

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 tablespoons chopped fresh tarragon
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 cup sour cream
• 2 cups cooked chicken, diced
• 1/2 cup shredded cheddar cheese
• 1 cup dry bread crumbs

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is softened, about 5 minutes. Stir in the mushrooms and cook until tender, about 5 minutes more. Add the tarragon, oregano, thyme, and pepper and cook for 1 minute more.
3. Stir in the flour and cook for 1 minute. Gradually stir in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Remove from the heat and stir in the sour cream.
4. Add the chicken to the sauce and mix well. Pour the mixture into a 9x13 inch baking dish. Sprinkle the cheese and bread crumbs on top. Bake for 20 minutes, or until the cheese is melted and the casserole is heated through.

Interesting Facts

• Tarragon is a fragrant herb with a slightly sweet, anise-like flavor.
• This casserole can be made ahead of time and refrigerated until ready to bake.
• This casserole can be frozen for up to 3 months.