Prep: 30mins | Cook: 45mins | Total: 1hr15mins | Serving: 6 | Yield: 6 servings
This one-pot wonder is a staple during the asparagus season when you can get it fresh. Well, it is perfect all year round! A no-fuss casserole that is loaded with chicken, noodles, cheese, asparagus, and spices. A mouthwatering, creamy, and insanely delicious dish that is perfect for a weeknight family meal. This Fresh Asparagus and Chicken Casserole is pretty satisfying, a crowd favorite, and one of the best comfort food!
INGREDIENTS
1 8oz package Noodles, egg, dry, enriched
1 ⅓ tablespoon Oil, olive, salad or cooking
1 onions, raw
1 cup of chicken, roasting, light meat, meat only, cooked, roasted
1 pepper, sweet, red, raw; red bell pepper
2 stalks Celery, raw
1 cup Swanson Clear Chicken Broth CAM
1 ½ cups Cream, sour, cultured
½ teaspoon Spices, oregano, ground
1 pound Asparagus, raw
8 tablespoons Parmesan cheese, grated
HOW TO MAKE FRESH ASPARAGUS AND CHICKEN CASSEROLE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, grease lightly a 1 1/2-quart casserole dish.
Step 3: Boil a large pot of water. Add in the noodles and cook for about 5 minutes until almost tender. Drain and rinse the noodles under cold water.
Step 4: In a heavy skillet, heat the olive oil over medium heat. Sautee the onion for 4 to 5 minutes while frequently stirring. Stir in the chicken, red bell pepper, celery, and chicken stock. Allow to boil and simmer for 5 minutes. Then, stir in the sour cream and oregano.
Step 5: Into the prepared dish, spoon half of the chicken mixture and spread. Place the asparagus over the chicken, evenly spreading the cooked noodles on top. Sprinkle over 5 tablespoons of parmesan cheese. Place the rest of the chicken mixture on top and sprinkle over the reserved parmesan cheese.
Step 6: Place inside the preheated oven and bake for about 30 minutes until lightly brown.
Nutrition Facts:
Per Serving: 376.4 calories; 76.6 mg cholesterol; 322.8 mg sodium; 17.3 g protein; 32.7 g carbohydrates
Ingredients
- 1 8oz package Noodles, egg, dry, enriched
- 1 ⅓ tablespoon Oil, olive, salad or cooking
- 1 onions, raw
- 1 cup of chicken, roasting, light meat, meat only, cooked, roasted
- 1 pepper, sweet, red, raw; red bell pepper
- 2 stalks Celery, raw
- 1 cup Swanson Clear Chicken Broth CAM
- 1 ½ cups Cream, sour, cultured
- ½ teaspoon Spices, oregano, ground
- 1 pound Asparagus, raw
- 8 tablespoons Parmesan cheese, grated
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, grease lightly a 1 1/2-quart casserole dish.
Step 3: Boil a large pot of water. Add in the noodles and cook for about 5 minutes until almost tender. Drain and rinse the noodles under cold water.
Step 4: In a heavy skillet, heat the olive oil over medium heat. Sautee the onion for 4 to 5 minutes while frequently stirring. Stir in the chicken, red bell pepper, celery, and chicken stock. Allow to boil and simmer for 5 minutes. Then, stir in the sour cream and oregano.
Step 5: Into the prepared dish, spoon half of the chicken mixture and spread. Place the asparagus over the chicken, evenly spreading the cooked noodles on top. Sprinkle over 5 tablespoons of parmesan cheese. Place the rest of the chicken mixture on top and sprinkle over the reserved parmesan cheese.
Step 6: Place inside the preheated oven and bake for about 30 minutes until lightly brown.
