Chicken -Asparagus Casserole

Total Time
45mins
Prep 15 mins
Cook 30 mins

Ingredients Nutrition

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.

Reviews

(3)
Most Helpful

This was very good - we used some leftover smoked turkey instead of the chicken, and added a little cayenne. Enjoyed by all. Thanks for posting!

Titanium Chef April 05, 2002

Tasty recipe. I needed cook up some asparagus and instead of ricotta, I used up some cottage cheese. I increased the chicken & garlic but only used 1 egg so I found I need to added a few Tbsp of yogurt and found it was a good consistency for us. I also cut the cheddar cheese & egg noodles back abit and added finely chopped jalapeno. I agree with the others that, even though the soup is normally quite salty, I needed to a shake or two of seasoning salt with the black pepper. Quick, easy & tasty recipe, thanks for sharing.

Mustang Sally 54269 July 14, 2013

I thought this was pretty good. zi did add about a cup of milk and it could definitely use some salt.

SHARON March 07, 2004

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