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CREAMY CHICKEN, PASTA, AND ASPARAGUS CASSEROLE
1/2 lb. egg noodles, uncooked 1 Tbsp. plus 1 tsp. olive oil 1 cup chopped cooked chicken 1 onion, chopped 1 red bell pepper, seeded and chopped 2 celery ribs, chopped 1 1/2 cups sour cream 1 cup chicken stock 1/2 tsp. dried oregano leaves 1 (16 oz.) can asparagus cuts, drained 1/3 cup plus 3 Tbsp. grated Parmesan cheese Preheat oven to temperature 350 degrees F.
Cook noodles in a large pan of boiling water 5 minutes, or until almost tender. Drain. Rinse under cold water and drain again. Set aside.
Heat oil in a heavy nonstick skillet over medium heat. Sauté onion 4-5 minutes, until softened.
Add chicken, onion, bell pepper, and celery; bring to a boil. Simmer 5 minutes.
Stir in sour cream, chicken stock, and oregano. Add asparagus to pan and cook until heated through. Do not boil.
Spread half the chicken mixture in the base of a greased ovenproof dish. Add noodles, then remaining chicken mixture. Sprinkle with cheese.
Bake 30 minutes or until cheese is golden.
Servings: 4
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