The spring, when asparagus is in season and fresh, is a fantastic time to prepare this chicken and asparagus bake with noodles.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- 1 (8 ounce) package egg noodles
- 1 ⅓ 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 ½ cups sour cream
- ½ teaspoon dried oregano
- 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
- 8 tablespoons grated Parmesan cheese, divided
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
- 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.
- Heat olive oil in a heavy skillet over medium heat; stir in onion and cook for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil and simmer for 5 minutes. Stir in sour cream and oregano.
- 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 Facts
| Calories | 376 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 10 g |
| Sodium | 323 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
substituted chicken and chicken broth with 2 cans of chicken breast with one can drained. Added a dash of Turmeric. Use steamed asparagus to save time!
very tasty, but no “sauce”. Might have to try to figure out how to have a thicker, clingier, noticeable sauce.
I’m not savvy enough to alter my recipes, so I made it, as is. It was not tasty and I didn’t feel the asparagus was worth the effort (or expense) of adding them. As another viewer said, made a ton of water at the bottom and I have no idea where that came from. My husband covered up his serving to try and hide the small amount he had from me (lol). Now, I must say, after sitting all night and reheating, it’s pretty good, so the leftovers will get cleaned up, but won’t make this again.
This was tasty; however, I made it exactly per the recipe’s instructions and the casserole was soupy. I will make it again and omit the chicken stock completely. The water from the veggies is more than enough to make a moist casserole.
I loved this recipe the only thing I would add is some garlic to the onion when you are sautéing them. I can not wait to try this out with different kinds of vegies in the middle of it. It was yummy.
My husband and teenager loved it! Making again soon. I doubled the chicken, and halved the noodles. And I used a 2 quart dish… there was no way it would fit in my 1 1/2 quart baking dish
This is a really good recipe! I used multi colored spiral noodles and used only half of the noodles, and added some garlic. Went together quickly and delicious. I will definitely make again. FYI I used all fresh ingredients.
This is a nice light version of a pasta primavera. I added some different colored baby carrots just for fun. While I really enjoyed this dish when I first pulled it from the oven, it wasn’t nearly so good as a leftover. So sad. Oh, well. Some recipes are like that.
It needed more of a medium gray from ingredients. Very bland we are going to try and add whipping cream/ half n half and maybe a splash of hot sauce to it to spice it up now before serving it!
As some of the others stated, it did have a lot of liquid. If I ever cook it again I’ll add a thickening to the chicken mixture and add more spices. Just from looking at the recipe seeing oregano was the only spice, I just added salt, pepper, accent and cooked the chicken with seasonings. I didn’t want to ruin it on the first try. It was a like better after it sat a while but just didn’t have the punch I was expecting.
Next time I’ll swap chicken broth for cream of chicken condensed soup and some mayo to get a creamier sauce. But this was a great dinner dish!
My family loved it. I used a rotisserie chicken to cut down on prep time.
Turned our delicious; my husband is not a fan of chicken and he enjoyed it! Was good as leftovers as well.
Absolutely loved it!
Even my picky 5 year old liked this dish. I would add a little more chicken next time. I used a purple onion and some extra oregano and lemon pepper to add more flavor. Also I only used 8 oz of light sour cream. Great dish and will definitely make again
really good. made enough for about 5 people.
The asparagus should be blanched or pre cooked – they were very crisp. I left off some of the noodles – 8 oz wouldn’t all fit in my 2 qt dish. I used two cups of chicken. Next time, I will add mushrooms.
I made this and both my husband and I thought it was very delicious. I doubled or even tripled the cheese and also added Montreal chicken seasoning. I will make this again.
This is a keeper. Great way to use leftovers from a roast chicken. I tweaked the recipe – slightly. Skipped the peppers. Sauce needed a bit of thickening so I added some cornstarch slurry before adding to the casserole.
I really liked this recipe! The prep is a lot of work, but well worth it. My husband who can be a little picky even liked it. Definitely will make it again.
Substituted Boursin cheese for sour cream