Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins | Yield: 6 Servings
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Ingredients:
1 (8 oz) package egg noodles
1 ⅓ tbsp olive oil
1 onion, chopped
1 c chopped, cooked chicken meat
1 red bell pepper, chopped
2 stalks celery, chopped
1 c chicken stock
1 ½ c sour cream
½ tsp dried oregano
1-lb fresh asparagus, trimmed and cut into 2-inch pieces
8 tbsp grated Parmesan cheese, divided
Directions:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in a 1 1/2-quart casserole dish.
Step 3: Place a large pot with water on the stove and turn the heat to high, then allow the water to boil.
Step 4: Add the noodles and cook for about 5 minutes or until al dente.
Step 5: Rinse with cold water to stop the cooking process.
Step 6: Place a skillet on the stove and turn the heat to medium.
Step 7: Add olive oil and allow it to become hot.
Step 8: Add the onion and sauté for 5 minutes or until translucent.
Step 9: Add the chicken, celery, red bell pepper, and chicken stock. Stir until well mixed, then allow the mixture to boil.
Step 10: Reduce the heat and simmer for 5 more minutes.
Step 11: Add the oregano and sour cream. Stir until well mixed.
Step 12: Add 1/2 of the chicken mixture into the greased baking dish and spread it evenly.
Step 13: Place the asparagus on top of the chicken, then the noodles.
Step 14: Add about 5 tbsp of Parmesan cheese over the noodles.
Step 15: Spread the other half of the chicken mixture on top of the noodles.
Step 16: Top everything with more Parmesan cheese.
Step 17: Place the baking dish inside the preheated oven and bake for about 30 minutes or until done.
Step 18: Serve warm and enjoy!
Nutrition Facts:
Calories: 376.4 | Protein: 17.3g 35% | Carbohydrates: 32.7g 11% | Dietary Fiber: 3.6g 15% | Sugars: 3.9g | Fat: 20.1g 31% | Saturated Fat: 9.8g 49% | Cholesterol: 76.6mg 26% | Vitamin A Iu: 1689.4IU 34% | Niacin Equivalents: 8.7mg 67% | Vitamin B6: 0.3mg 21% | Vitamin C: 31.9mg 53% | Folate: 143.2mcg 36% | Calcium: 186mg 19% | Iron: 3.6mg 20% | Magnesium: 50.4mg 18% | Potassium: 439.9mg 12% | Sodium: 322.8mg 13% | Thiamin: 0.3mg 34% | Calories From Fat: 181.2
Ingredients
- 1 (8 oz) package egg noodles
- 1 ⅓ tbsp olive oil
- 1 onion, chopped
- 1 c chopped, cooked chicken meat
- 1 red bell pepper, chopped
- 2 stalks celery, chopped
- 1 c chicken stock
- 1 ½ c sour cream
- ½ tsp dried oregano
- 1-lb fresh asparagus, trimmed and cut into 2-inch pieces
- 8 tbsp grated Parmesan cheese, divided
Instructions
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in a 1 1/2-quart casserole dish.
Step 3: Place a large pot with water on the stove and turn the heat to high, then allow the water to boil.
Step 4: Add the noodles and cook for about 5 minutes or until al dente.
Step 5: Rinse with cold water to stop the cooking process.
Step 6: Place a skillet on the stove and turn the heat to medium.
Step 7: Add olive oil and allow it to become hot.
Step 8: Add the onion and sauté for 5 minutes or until translucent.
Step 9: Add the chicken, celery, red bell pepper, and chicken stock. Stir until well mixed, then allow the mixture to boil.
Step 10: Reduce the heat and simmer for 5 more minutes.
Step 11: Add the oregano and sour cream. Stir until well mixed.
Step 12: Add 1/2 of the chicken mixture into the greased baking dish and spread it evenly.
Step 13: Place the asparagus on top of the chicken, then the noodles.
Step 14: Add about 5 tbsp of Parmesan cheese over the noodles.
Step 15: Spread the other half of the chicken mixture on top of the noodles.
Step 16: Top everything with more Parmesan cheese.
Step 17: Place the baking dish inside the preheated oven and bake for about 30 minutes or until done.
Step 18: Serve warm and enjoy!
Notes
Nutrition Facts: Calories: 376.4 | Protein: 17.3g 35% | Carbohydrates: 32.7g 11% | Dietary Fiber: 3.6g 15% | Sugars: 3.9g | Fat: 20.1g 31% | Saturated Fat: 9.8g 49% | Cholesterol: 76.6mg 26% | Vitamin A Iu: 1689.4IU 34% | Niacin Equivalents: 8.7mg 67% | Vitamin B6: 0.3mg 21% | Vitamin C: 31.9mg 53% | Folate: 143.2mcg 36% | Calcium: 186mg 19% | Iron: 3.6mg 20% | Magnesium: 50.4mg 18% | Potassium: 439.9mg 12% | Sodium: 322.8mg 13% | Thiamin: 0.3mg 34% | Calories From Fat: 181.2
