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