Springtime chicken & asparagus casserole
SPRINGTIME CHICKEN & ASPARAGUS CASSEROLE
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|8 oz||no yolk noodles|
|1-1/3 Tbsp||canola oil|
|1 c||cooked, chopped chicken breast|
|1||red bell pepper, chopped|
|2||celery stalks, chopped|
|1 c||reduced-sodium chicken broth|
|1-1/2 c||light sour cream|
|1/2 tsp||dried oregano|
|1 lb||fresh asparagus, cut into 2"-pieces|
|8 Tbsp||grated parmesan cheese, divided|
Heat oven to 350. Spray a 1-1/2-quart casserole dish w/ cooking spray. Cook noodles as directed, drain.
Heat oil in lg skillet over medium heat. Add onion and cook 5 mins. Add chicken, red bell pepper, celery and chicken broth. Bring to a boil and simmer for 5 mins. Stir in sour cream and oregano.
Spread 1/2 of chicken mix into bottom of casserole dish. Arrange asparagus over chicken. Spread noodles over asparagus. Top w/ 5 tbsp parmesan cheese. Cover w/ remaining chicken mix. Sprinkle w/ remaining parmesan cheese. Bake 30 min, until lighty browned.