CHICKEN-ASPARAGUS CASSEROLE

By Pawfaye

Preparation

Step 1

PREHEAT OVEN 350 DEGREES, GREASE 13X9 INCH CASSEROLE, SET ASIDE. HEAT OIL IN SMALL SKILLET OVER MEDIUM HEAT. ADD BELL PEPPERS, ONIONS AND GARLIC, COOK AND STIR UNTIL VEGETABLES ARE CRISP-TENDER. 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. SPREAD MIXTURE EVENLY IN PREPARED CASSEROLE. TOP WITH REMAINING 1 CUP CHEDDAR CHEESE.SPREAD MIXTURE EVENLY IN PREPARED CASSEROLE. TOP WITH REMAINING 1 CUP CHEDDAR CHEESE. BAKE 30 MINUTES OR UNTIL CENTER IS SET AND CHEESE IS BUBBLY. LET STAND 5 MINUTES BEFORE SERVING.