Prep: 30mins | Cook: 45mins | Total: 1hr15mins | Serving: 6 | Yield: 6 servings
Who wouldn’t love the combination of fresh asparagus and chicken in one casserole? It is a staple in my family. For a second, do you know the origin of the word casserole? I do a little research because we get that question a lot. It originated from France and originated from the French word “casse,” meaning pan.
This Fresh Asparagus and Chicken Casserole is easy to make and perfect for a family dinner on a weekday. It seems like I am thinking about this week’s one pot/skillet meals, and why shouldn’t I be? They are easy to make, minimal to wash dishes, and usually enjoyable meals that everyone seems to enjoy.
INGREDIENTS :
- (1) (8 oz) package Noodles, egg, dry, enriched
- (1 ⅓) tbsp Oil, olive, salad or cooking
- (1) onions, raw
- 1 cup of chicken, roasting, light meat, meat only, cooked, roasted
- (1) peppers, sweet, red, raw; red bell pepper
- (2) stalks Celery, raw
- 1 cup Swanson Clear Chicken Broth CAM
- 1 ½ cups Cream, sour, cultured
- ½ tsp Spices, oregano, ground
- 1 pound Asparagus, raw
- 8 tbsp Parmesan cheese, grated
DIRECTIONS :
- Preheat oven 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
- Cook noodles for 5 minutes in a large pot of boiling water, or until almost tender. Drain, and rinse under cold water.
- Heat over medium add and heat the olive oil in a heavy skillet. Add and cook the onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Let it boil, and simmer for 5 minutes. Stir in sour cream and oregano.
- Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, and then spread cooked noodles evenly over the asparagus and top with 5 tbsp of Parmesan cheese. Cover with remaining chicken mixture, and sprinkle with the reserved Parmesan cheese.
- Bake for 30 minutes in the preheated oven 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.
FRESH ASPARAGUS AND CHICKEN CASSEROLE
Ingredients
- (1) (8 oz) package Noodles, egg, dry, enriched
- (1 ⅓) tbsp Oil, olive, salad or cooking
- (1) onions, raw
- 1 cup of chicken, roasting, light meat, meat only, cooked, roasted
- (1) peppers, sweet, red, raw; red bell pepper
- (2) stalks Celery, raw
- 1 cup Swanson Clear Chicken Broth CAM
- 1 ½ cups Cream, sour, cultured
- ½ tsp Spices, oregano, ground
- 1 pound Asparagus, raw
- 8 tbsp Parmesan cheese, grated
Instructions
- Preheat oven 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
- Cook noodles for 5 minutes in a large pot of boiling water, or until almost tender. Drain, and rinse under cold water.
- Heat over medium add and heat the olive oil in a heavy skillet. Add and cook the onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Let it boil, and simmer for 5 minutes. Stir in sour cream and oregano.
- Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, and then spread cooked noodles evenly over the asparagus and top with 5 tbsp of Parmesan cheese. Cover with remaining chicken mixture, and sprinkle with the reserved Parmesan cheese.
- Bake for 30 minutes in the preheated oven until lightly brown.
