Tarragon Chicken Casserole

2 cans (10-3/4 ounces each condensed cream of chicken soup, undiluted
2 cups half-and-half cream
4 teaspoons dried tarragon
1/2 teaspoon pepper
1 package (16 ounces) linguini orspaghetti, cooked and drained
6 cups cubed cooked chicken
1/2 cup grated Parmesan cheese
paprika, optional

In a large bowl, combine soup, cream, tarragon, and pepper. Stir in the spaghetti and chicken. Transfer to an ungreased 4-qt baking dish. Sprinkle with Parmesan cheese and paprika, if desired. Bake, uncovered, at 350 degrees for 30 minutes or until heated through.


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