Fresh Asparagus and Chicken Casserole
Great in the spring when asparagus first comes in and you can get it fresh.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1(8 ounce) package egg noodles
- 1⅓ tablespoons olive oil
- 1onion, chopped
- 1cup chopped, cooked chicken meat
- 1red bell pepper, chopped
- 2stalks celery, chopped
- 1cup chicken stock
- 1½ cups sour cream
- ½teaspoon dried oregano
- 1pound fresh asparagus, trimmed and cut into 2 inch pieces
- 8tablespoons grated Parmesan cheese, divided
Instructions
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.