Janice’s Chicken

This is a recipe that we’ve used in my family for years! It is named after my aunt Janice.

The key to this recipe is to make sure to use the tarragon! Don’t forget that spice! It’s what makes the whole meal. This chicken is served best with rice because the sauce over rice is so delicious. We usually serve with green beans on the side as well. This is one of those recipes where the measurements aren’t exact. You kind of have to play around with it but once you make it once you’ll see what you like best.

INGREDIENTS

• 2-3 lbs chicken breast or thighs

• spices: onion, garlic, tarragon, salt, pepper

• 2 tbs-ish of flour of your choice

• 2 tbs-ish of butter

• 2 cups chicken broth

• shredded cheese

• optional: crushed bread crumbs on top

DIRECTIONS

• Cook chicken. Cubed and cooked is preferred but shredded works too. Salt and pepper chicken.

• On the stove, melt butter then add flour to make a roux. Add chicken broth and stir. It should look somewhat creamy. Add onion, garlic, salt and pepper.

• In a greased 9x13 pour the chicken on the bottom and then pour the roux on top.

• Pour shredded cheese on top in your desired amount. Add breadcrumbs if you want them.

• Liberally pour tarragon on top of the whole dish.

• Bake at 350 for 20-30 minutes just enough to heat everything and melt the cheese. You can bake covered or uncovered.

Enjoy over rice!