Fresh Asparagus And Chicken Casserole
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
230 g
Egg Noodle (package)1.333333 tbsps
Olive Oil2 stalks
Celery (chopped)1 cup
Chicken Stock1.5 cups
Sour Cream1 tsp
Oregano (dried)8 tbsps
Grated Parmesan Cheese (divided)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Lightly grease a 1 1/2 quart casserole dish
3
Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender
4
Drain, and rinse under cold water
5
Heat the olive oil in a heavy skillet over medium heat
6
Cook onion for 4 to 5 minutes, stirring frequently
7
Add chicken, red bell pepper, celery, and chicken stock
8
Bring to a boil, and simmer for 5 minutes
9
Stir in sour cream and oregano
10
Spread half of the chicken mixture into the prepared dish
11
Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese
12
Cover with the remaining chicken mixture
13
Sprinkle with the reserved Parmesan cheese
14
Bake 30 minutes in the preheated oven, until lightly brown