Serves: 5
Total Calories: 289
Snap asparagus where spears snap easy. Wash and cut into 1 1/2 inch pieces. Cook covered in pot with small amount of boiling water. Cook 5 - 7 minutes. Drain and set aside.
Add 1 tablespoon canola oil in skillet, heat; then add onion and red pepper; saute until tender 5 - 6 minutes, stirring frequently. Add shredded chicken and mix well. Set aside.
In large bowl combine eggs, milk, flour Parmesan cheese, lemon pepper, salt and tarragon. Beat until smooth with beater.
Grease a 9 x 13 inch pan. Spread onion, red pepper and chicken mixture on bottom of pan. Top with cooked and cut up asparagus.
Pour egg, milk, flour, cheese, lemon pepper, salt and tarragon mixture over chicken mixture and asparagus.
Bake at 425 degrees for 20 minutes until knife inserted in center comes out clean. Sprinkle with Jack cheese and bake 3 - 4 minutes longer or until cheese melts. Serve immediately.
This Chicken/Egg & Asparagus Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.
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