Fresh asparagus and red bell pepper add lively color and tender flavor to this creamy, cheesy chicken and noodle casserole.
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
376 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
Step 2
Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
Step 3
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.
Step 4
Spread 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 5
Bake 30 minutes in the preheated oven, until lightly brown.
Ingredients
1 onion, chopped
1 ½ cups sour cream
2 stalks celery, chopped
1 cup chicken stock
½ teaspoon dried oregano
1 red bell pepper, chopped
1 (8 ounce) package egg noodles
1 ⅓ tablespoons olive oil
1 cup chopped, cooked chicken meat
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
