Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins | Yield: 6 Servings
I will never get tired of recommending this recipe to my friends. It is just too perfect that I am sure you are going to love it! Try this Asparagus and Chicken Casserole now and prepare to fall in love. Enjoy!
Ingredients:
1 c chopped, cooked chicken meat
1 c chicken stock
1 onion, chopped
1 (8 ounces) package Egg noodles
1 ⅓ tbsp olive oil
1 ½ c sour cream
2 stalks celery, chopped
8 tbsp grated Parmesan cheese, divided
1-pound fresh asparagus, trimmed and cut into 2-inch pieces
½ tsp dried oregano
1 red bell pepper, chopped
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in a 1 ½-quart casserole dish.
Place a large pot with water on the stove and turn the heat to high, then allow the water to boil.
Add the egg noodles and cook until firm to bite. Drain and rinse with cold water to stop the cooking process.
Place a skillet on the stove and turn the heat to medium.
Add olive oil and allow it to become hot.
Add the onion and sauté until translucent.
Add the cooked chicken, celery, red bell pepper, and chicken stock. Stir until well mixed and allow the mixture to boil.
Add the oregano and sour cream. Stir until well blended.
Add ½ of the mixture into the greased baking dish and spread it evenly.
Place the asparagus on top of the chicken mixture.
Place the cooked noodles on top of the asparagus.
Top the noodles with 5 tbsp of Parmesan cheese.
Spread the rest of the chicken mixture over the cheese.
Sprinkle more Parmesan cheese on top.
Place it inside the preheated oven and bake for about 30 minutes or until the top turns brown.
Remove from the oven and allow it to cool at room temperature.
Serve warm and enjoy!
Nutrition Facts:
Calories: 376.4 | Protein: 17.3g35 % | Carbohydrates: 32.7g11 % | Dietary Fiber: 3.6g15 % | Sugars: 3.9g | Fat: 20.1g31 % | Saturated Fat: 9.8g49 % | Cholesterol: 76.6mg26 % | Vitamin A Iu: 1689.4IU34 % | Niacin Equivalents: 8.7mg67 % | Vitamin B6: 0.3mg21 % | Vitamin C: 31.9mg53 % | Folate: 143.2mcg36 % | Calcium: 186mg19 % | Iron: 3.6mg20 % | Magnesium: 50.4mg18 % | Potassium: 439.9mg12 % | Sodium: 322.8mg13 % | Thiamin: 0.3mg34 % | Calories From Fat: 181.2
[penci_recipe]