Chicken-asparagus Bake
This came out of one of the free leaflets that you can get through the mail. I have adapted it to suit my family, but you could easily change it around to suit you family as well. Try it and enjoy.
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INGREDIENTS
Nutrition- 1(12 ounce) package of vegetable spiral shaped pasta
- 1tablespoon olive oil
- 1red bell pepper, chopped (you could use any color pepper you happen to have on hand, the red just gives it color)
- 1
- 1
- 1 1⁄2cups ricotta cheese
- 1(10 ounce) can cream of chicken soup
- 2cups shredded monterey jack pepper cheese
- 2
- 2medium chicken breasts, cooked and sliced (I like to make this when I have leftover grilled chicken)
- 1
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DIRECTIONS
- Preheat oven to 350°F
- Heat oil in medium skillet over medium heat.
- Add bell pepper, onion and garlic and cook and stir for 5 minutes.
- Combine the ricotta cheese, soup, 1 cup pepper-jack cheese, eggs and black pepper in large bowl and mix well.
- Stir in cut up chicken and asparagus.
- Next stir in bell pepper mix and cooked pasta.
- Spread in large, 13x9 casserole dish that has been oiled, and top with remaining cup of pepper-jack cheese.
- Bake 35 - 40 minutes or until center is set and cheese is bubble and lightly browned.
- Let stand 5 minutes before serving.
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