Chicken -asparagus Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.