Mary's Creamy Chicken

4 big boneless chicken breasts
1/2 teaspoon salt
1 can cream of chicken soup
4 carrots cut julienne (see the glossary)
2/3 cup milk
12 small onions (the little white ones)
1/2 teaspoon dried tarragon (optional)
1 - 10 oz pkg frozen peas

Use a large skillet and a 2 quart casserole. Brown chicken pieces in a skillet, move them to the casserole dish. Blend chicken soup with milk and pour into skillet, stirring to scrape bottom skillet clean. Add vegetables to chicken in casserole cover with soup mixture from skillet.

Cover and bake at 350 degrees for 1 hour or until well done.