CHICKEN-ASPARAGUS CASSEROLE

CHICKEN-ASPARAGUS CASSEROLE image

Yield 12 servings

Number Of Ingredients 12

2 tsp vegetable oil
1 cup seeded and chopped green and/or red bell peppers
1 medium onion, chopped
2 cloves garlic, minced
1 can (10.75 oz) condensed cream of asparagus soup
1 container (8 oz) ricotta cheese
2 cups (8 oz) shredded Cheddar cheese, divided
2 eggs
1 package (10 oz) frozen chopped asparagus*, thawed and drained
8 oz egg noodles, cooked
Black pepper (optional)
*Or, substitute 1/2 pound fresh asparagus cut into 1/2-inch pieces. Bring 6 cups water to boil over high heat in large saucepan. Add fresh asparagus. Reduce heat to medium. Cover and cook 5-8 minutes or until crisp-tender. Drain.

Steps:

1. Preheat oven to 350F. Grease 13x9-inch casserole; set aside. 2. Heat oil in small skillet over medium heat. Add bell peppers, onion, and garlic; cook and stirl until vegetables are crisp-tender. 3. Mix soup, ricotta cheese, 1 cup cheddar cheese, and eggs in large bowl until well blended. Add onion mixture, chicken, asparagus, and noodles; mix well. Season with pepper, if desired. 4. Spread mixture evenly in prepared casserole. Top with remaining 1 cup cheddar cheese. 5. Bake 30 minutes or until center is set and cheese is bubbly. Let stand 5 minutes before serving. Garnish as desired.