Fresh Asparagus and Chicken Casserole


  • 1 (8 ounce) package egg noodles
  • 1 ⅓ tablespoons olive oil
  • 1onion, chopped
  • 1 cup chopped, cooked chicken meat
  • 1red bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 cup chicken stock
  • 1 ½ cups sour cream
  • ½ teaspoon dried oregano
  • 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
  • 8 tablespoons grated Parmesan cheese, divided
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.


  • Step 2

    Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.

  • Step 3

    Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.

  • Step 4

    Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.

  • Step 5

    Bake 30 minutes in the preheated oven, until lightly brown.

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