Fresh Asparagus and Chicken Casserole
DVO Recipe Center
- 1 (8 ounce) package egg
- 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
- 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
Help on downloading recipes
Be sure to check the Cook'n Recipe Archive
for more recipes.