Fresh Asparagus and Chicken Casserole

Fresh Asparagus and Chicken Casserole

This chicken and asparagus bake is packed with tender noodles, red bell pepper, celery, and sour cream. A tasty way to use up leftover chicken!

Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
376 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
Step 2
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.
Step 3
Heat olive oil in a heavy skillet over medium heat; stir in onion and cook 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 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.
Step 5
Bake in the preheated oven until cheese has melted and top is golden brown, about 30 minutes.
Fresh Asparagus and Chicken Casserole
Fresh Asparagus and Chicken Casserole
Fresh Asparagus and Chicken Casserole
Fresh Asparagus and Chicken Casserole

Ingredients

  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 cup chicken stock
  • 1 red bell pepper, chopped
  • 1 (8 ounce) package egg noodles
  • 1 cup chopped, cooked chicken meat
  • 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
  • 8 tablespoons grated Parmesan cheese, divided
  • 0.5 teaspoon dried oregano
  • 1.5 cups sour cream
  • 1.3333333730698 tablespoons olive oil

Categories

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