Fresh Asparagus and Chicken Casserole
Ya, I cooked dinner for my family on Mother’s Day. (
for shame!) Don’t worry, I was sufficiently spoiled the rest of the day.
This is what I made:
Yummy, cheesy, gooey casserole heaven and I used the fresh asparagus from my CSA box!
The basics of the recipe are:
Grill up two decent size, boneless, skinless chicken breasts. Cut into bite size pieces.
Bring a big pot of water to a boil and cook a regular size package of egg noodles al dente.
In a separate pan, saute a large scallion that has been finely chopped in some olive oil. Add a chopped sweet, red bell pepper and two stalks of celery. Then, mix in two cups of chicken broth. Add about a pounds of fresh asparagus, in bite size pieces. Bring to a boil. Sprinkle some italian seasoning and pepper to taste. Turn down to low and simmer. Just before adding to noodles, turn heat off and mix in a pint of sour cream.
Spray a casserole pan with cooking oil and pour in cooked/drained noodles. Add chicken next. Then,veggies in cream sauce. Sprinkle to with grated parmesan cheese. Bake at 350 until browned, 15 to 20 minutes.
Then, you have this: