Ingredients

• 1 , 8 ounce
• 1.33 tablespoons olive oil
• 1 onion , chopped
• 1 cup chopped , cooked chicken meat
• 1 red bell pepper , chopped
• 2 stalks celery , chopped
• 1 cup chicken stock
• 1.5 cups sour cream
• 0.5 teaspoons dried oregano
• 1 pound fresh asparagus , trimmed and cut into 2-inch pieces
• 8 tablespoons grated Parmesan cheese , divided

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until almost tender, about 5 minutes. Drain well.
3. 3 Heat olive oil in a heavy skillet over medium heat; stir in onion and cook for 4 to 5 minutes, stirring frequently. Add cooked chicken, red bell pepper, celery, and chicken stock. Bring to a boil and simmer for 5 minutes. Stir in sour cream and oregano.
4. 4 Spread 1/2 of the chicken mixture into the prepared dish; arrange asparagus on top. Spread cooked noodles evenly over asparagus and top with 5 tablespoons of Parmesan cheese. Cover with remaining chicken mixture and sprinkle remaining 3 tablespoons Parmesan cheese on top. Bake in the preheated oven until cheese has melted and top is golden brown, about 30 minutes.

Nutrition per serving