- 12
- 15 mins
- 30 mins
Ingredients
- 1 (10-ounce) package frozen chopped asparagus, thawed
- 8 ounces egg noodles
- 2 teaspoons vegetable oil
- 1 cup chopped bell pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 3/4-ounce) can condensed cream of asparagus soup
- 2 large eggs
- 8 ounces ricotta cheese
- 2 cups shredded Cheddar cheese, divided
- 1 1/2 cups chopped cooked chicken
Preparation
Step 1
1
Preheat oven to 350°F. Lightly grease 13 3 9-inch baking dish and set aside. Drain asparagus; set aside.
2
Cook egg noodles according to package direction. Drain and set aside.
3
Heat vegetable oil in medium skillet over medium heat. Add chopped bell pepper, chopped onion and garlic; cook and stir until vegetables are crisp-tender.
4
Mix condensed soup, eggs, ricotta and 1 cup Cheddar in large bowl until well blended. Add onion mixture, chicken, asparagus and noodles; mix well.
5
Spread mixture evenly in prepared baking dish. Sprinkle evenly with remaining 1 cup Cheddar.
6
Bake casserole until center is set and cheese is bubbly, about 30 minutes. Let stand for about 5 minutes before serving. Garnish with red bell pepper strips and fresh Italian parsley, if desired.