2 (10 3/4 oz. each) cans condensed cream of chicken soup, undiluted
2 c. half and half cream
4 tsp. dried tarragon
1/2 tsp. pepper
1 (16 oz.) pkg. cooked noodles, drained
6 c. cubed, cooked chicken
1/2 c. grated Parmesan cheese
paprika (optional)

In large bowl, combine soup, cream, tarragon and pepper. Stir in the noodles and chicken. Transfer to an ungreased 4-quart baking dish. Sprinkle with the Parmesan cheese and paprika.

Bake, uncovered, at 350°F for 30 minutes or until heated through.

Yields 12 servings.