Rating: 4 stars
241 Ratings
  • 5 star values: 84
  • 4 star values: 81
  • 3 star values: 41
  • 2 star values: 24
  • 1 star values: 11

Great in the spring when asparagus first comes in and you can get it fresh.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.

  • Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.

  • Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a 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, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.

  • Bake 30 minutes in the preheated oven, until lightly brown.

Nutrition Facts

376 calories; protein 17.3g; carbohydrates 32.7g; fat 20.1g; cholesterol 76.6mg; sodium 322.8mg. Full Nutrition