Chicken -Asparagus Casserole

• Ready In: 45 mins
• Serves: 12

Ingredients

• 2  teaspoons  vegetable oil
• 1  cup red bell peppers or 1  cup green bell pepper, chopped
• 1  medium onion, chopped
• 2  cloves garlic, minced
• 1  can  condensed cream of asparagus soup (10 3/4 ounces)
• 2  eggs
• 8  ounces ricotta cheese
• 2  cups  shredded cheddar cheese, , divided
• 1 1⁄2 cups  cooked chicken, , chopped
• 10  ounces  frozen, chopped asparagus, , , thawed and drained
• 8  ounces  egg noodles, cooked
•  black pepper

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.