Fresh Asparagus and Chicken Casserole

Name: Fresh Asparagus and Chicken Casserole
Total time: 75
Yield: 6
Ingredients: 1 (8 ounce) package egg noodles; 1.3333333730698 tablespoons olive oil; 1 onion, chopped; 1 cup chopped, cooked chicken meat; 1 red bell pepper, chopped; 2 stalks celery, chopped; 1 cup chicken stock; 1.5 cups sour cream; 0.5 teaspoon dried oregano; 1 pound fresh asparagus, trimmed and cut into 2 inch pieces; 8 tablespoons grated Parmesan cheese, divided

Recipe by Kathy Sauers from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

6 servings

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1 (8 ounce) package egg noodles
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1.3333333730698 tablespoons olive oil
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1 onion, chopped
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1 cup chopped, cooked chicken meat
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1 red bell pepper, chopped
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2 stalks celery, chopped

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1 cup chicken stock
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1.5 cups sour cream
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0.5 teaspoon dried oregano
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1 pound fresh asparagus, trimmed and cut into 2 inch pieces
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8 tablespoons grated Parmesan cheese, divided

Instructions

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
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.
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.
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.