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
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 2
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 3
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
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. Bake in the preheated oven until cheese has melted and top is golden brown, about 30 minutes.
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
