Chicken Asparagus Casserole
- 1 (8 ounce) package egg noodles
- 1 ⅓ tablespoons olive oil
- 1 onion, chopped
- 1 cup chopped, cooked chicken meat
- 1 red 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
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until almost tender, about 5 minutes. Drain well.
- Heat olive oil in a heavy skillet over medium heat; stir in onion and cook for 4 to 5 minutes, stirring frequently. Add cooked chicken, red bell pepper, celery, and chicken stock. Bring to a boil and simmer for 5 minutes. Stir in sour cream and oregano.
- Spread 1/2 of the chicken mixture into the prepared dish; arrange asparagus on top. Spread cooked noodles evenly over asparagus and top with 5 tablespoons of Parmesan cheese. Cover with remaining chicken mixture and sprinkle remaining 3 tablespoons Parmesan cheese on top. Bake in the preheated oven until cheese has melted and top is golden brown, about 30 minutes.
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