Chicken -Asparagus Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Ingredients:
2 teaspoons vegetable oil |
1 cup red bell peppers or 1 cup green bell pepper, chopped |
1 medium onion, chopped |
2 cloves garlic, minced |
1 can condensed cream of asparagus soup (10 3/4 ounces) |
2 eggs |
8 ounces ricotta cheese |
2 cups shredded cheddar cheese, , divided |
1 1/2 cups cooked chicken, , chopped |
10 ounces frozen, chopped asparagus, , , thawed and drained |
8 ounces egg noodles, cooked |
black pepper |
Directions:
1. Preheat oven to 350 F degrees.
2. Grease 13 X 9-inch casserole; set aside.
3. Heat oil in small skillet over medium heat.
4. Add bell peppers, onion and garlic; cook and stir until vegetables are crisp-tender.
5. Mix soup, eggs, ricotta cheese and 1 cup Cheddar cheese in large bowl until well blended.
6. Add onion mixture, chicken, asparagus and noodles; mix well.
7. Season with pepper, if desired.
8. Spread mixture evenly in prepared casserole.
9. Top with remaining 1 cup Cheddar cheese.
10. Bake 30 minutes or until center is set and cheese is bubbly.
11. Let stand 5 minutes before serving.
12. Garnish as desired.
13. Notes:*Or, substitute 1/2 pound fresh asparagus cut into 1/2-inch pieces.
14. Bring 6 cups water to a boil over high heat in large saucepan.
15. Add fresh asparagus.
16. Reduce heat to medium.
17. Cover and cook 5 to 8 minutes or until crisp-tender.
18. Drain.
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