Description
Great in the spring when asparagus first comes in and you can get it fresh.
Ingredients
- 1 (8 ounce) package egg noodles
- 1 ⅓ 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 ½ cups sour cream
- ½ teaspoon dried oregano
- 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
- 8 tablespoons grated Parmesan cheese, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
- Cook noodles in a large pot of boiling water for 5 minutes
- or until almost tender. Drain
- and rinse under cold water.
- Heat the olive oil in a heavy skillet over medium heat. Cook onion 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 half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken
- spread cooked noodles evenly over the asparagus
- and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
- Bake 30 minutes in the preheated oven
- until lightly brown.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 6