A Cooking Fool

Asparagus and Chicken Casserole

Posted By: The Fool
Date: Thursday, January 19 2006, at 12:54 p.m.

"Fresh asparagus and red bell pepper add lively color and tender flavor to this creamy, cheesy chicken and noodle casserole." Ingredients 1 (8 ounce) package egg noodles 1 1/3 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 1/2 cups sour cream 1/2 teaspoon dried oregano 1 pound fresh asparagus, trimmed and cut into 2 inch pieces 8 tablespoons grated Parmesan cheese, divided Directions 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish. 2. Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water. 3. 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. 4. Spread half of the chicken mixture into the prepared dish. Arrange asparagus over chicken, spread cooked noodles evenly over asparagus, and top with the remaining chicken mixture. Sprinkle with Parmesan cheese. 5. Bake 30 minutes in the preheated oven, until lightly brown. The Fool

 

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Message: > "Fresh asparagus and red bell pepper add lively > color and tender flavor to this creamy, cheesy chicken > and noodle casserole." > Ingredients > 1 (8 ounce) package egg noodles > 1 1/3 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 1/2 cups sour cream > 1/2 teaspoon dried oregano > 1 pound fresh asparagus, trimmed and cut into 2 inch > pieces > 8 tablespoons grated Parmesan cheese, divided > Directions > 1. Preheat oven to 350 degrees F (175 degrees C). > Lightly grease a 1 1/2 quart casserole dish. > 2. Cook noodles in a large pot of boiling water for 5 > minutes, or until almost tender. Drain, and rinse > under cold water. > 3. 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. > 4. Spread half of the chicken mixture into the > prepared dish. Arrange asparagus over chicken, spread > cooked noodles evenly over asparagus, and top with the > remaining chicken mixture. Sprinkle with Parmesan > cheese. > 5. Bake 30 minutes in the preheated oven, until > lightly brown. > The Fool
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