Fresh Asparagus and Chicken Casserole
Great in the spring when asparagus first comes in and you can get it fresh.
- Serves: 6 persons
- 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
Step 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
Step 2Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
Step 3Heat 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 4Spread 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 5Bake 30 minutes in the preheated oven, until lightly brown.