Tarragon Chicken Casserole

2 cans condensed cream of chicken soup
2 cups half and half
4 teaspoons dried tarragon
1/2 teaspoon pepper
16 ounces spaghetti, cooked and drained
6 cups cubed cooked chicken
1/2 cup grated Parmesan cheese
paprika

In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken. Transfer to an ungreased 4-qt. baking dish. Sprinkle with the Parmesan cheese and paprika if desired. Bake, uncovered, at 350ºF for 30 minutes or until heated through. Serves 10 to 12.