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Fresh Asparagus and Chicken Casserole
DVO Recipe Center
Serves: 4

  • 1 (8 ounce) package egg noodles
  • 1-1/3 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

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 ½ quart casserole dish. Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water. 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.

Spread half of the chicken mixture into the prepared dish. Arrange asparagus over chicken, spread cooked noodles evenly over asparagus, and top with the remaining chicken mixture. Sprinkle with Parmesan cheese. Bake 30 minutes in the preheated oven, until lightly brown.

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