Chicken-Asparagus Casserole
★★★★★ 1 vote5
Ingredients
-
2 tspvegetable oil
-
1 cchopped green and or red bell peppers
-
1 mediumonion, chopped
-
2 clovegarlic, minced
-
1 can(s)(103/4 oz.) condensed cream of aspapragus soup
-
2eggs
-
18 oz. container ricotta cheese
-
2 cshredded chedder cheese, divded
-
1 1/2 cchopped cooked chicken
-
1 pkg10.oz frozen chopped asparagus, thawed and drained
-
8 ozegg noodles, cooked
-
·ground black pepper
How to Make Chicken-Asparagus Casserole
- Preheat oven to 350 degrees. Grease 13x9 casserole; set aside.
- Heat oil in small skillet over medium heat. Add bell peppers, onion, and garlic; cook and stir until crisp-tender.
- Mix soup,eggs,ricotta cheese and 1 cup Chedder cheese in large bowl until well blended. Add onion mixture, chicken, asparagus and noodles; mix well.Season with pepper, if desired
- Spread mixture evenly in prepared casserole. Top with remaining 1 cup chedder cheese. Bake 30 minutes or until center is set and cheese is bubbly. Let stand 5 minutes before serving. Makes 12 servings