BIG OLE BILL'S CHICKEN ASPARAGUS BAKE

Big Ole Bill's Chicken Asparagus Bake image

Provided by Bill Heleine @Bigolebill

Number Of Ingredients 14

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1 tablespoon(s) olive oil
1 1/2 cup(s) chicken, cooked and chopped
20 ounce(s) frozen chopped asparagus, thawed
8 ounce(s) egg noodles
2 teaspoon(s) olive oil
1 cup(s) chopped red bell pepper
1 medium onion, chopped
3 clove(s) garlic, minced
1 (10 3/4) ounce(s) can cream of asparagus soup
2 large eggs
8 ounce(s) ricotta cheese
1 teaspoon(s) salt
1 teaspoon(s) black pepper
2 cup(s) shredded cheddar cheese, divided

Steps:

Preheat oven to 350 degrees.
Rub Chicken with a Tablespoon of Olive Oil. Season with Salt and Pepper. Place on a baking sheet and bake for 30 to 40 minutes or until cooked through. Let cool and chop.
Cook Egg Noodles according to package, drain and set aside.
Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking dish and set aside.
Drain Chopped Asparagus and set aside.
Heat the 2 teaspoons of Olive Oil in a medium skillet over medium heat. Add the chopped Bell Pepper, Onion and Garlic. Cook until crisp-tender.
Mix Soup, Eggs, Ricotta, salt, pepper and 1 cup Cheddar Cheese in a large bowl mix well.
Add Onion mixture, Chicken, Asparagus and Noodles; mix well.
Spread evenly in greased baking dish. Sprinkle evenly with remaining Cheddar Cheese.
Bake until center is set and cheese is bubbly, about 30 minutes.
Remove from oven a and let stand for 5 minutes.
Serve with Red Bell Pepper strips or Fresh Italian Parsley if desired.