Fresh Asparagus and Chicken Casserole

Great in the spring when asparagus first comes in and you can get it fresh. Makes 4 servings.
1 (8 ounce) package egg noodles
1 1/3 tablespoons olive oil, divided
1 onion, chopped
1 cup chopped, cooked chicken meat
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup chicken stock
1 1/2 cups sour cream
1/2 teaspoon dried oregano
1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
8 tablespoons grated Parmesan
cheese, divided

Directions

1 Preheat oven to 350 degrees F Lightly grease one 1 1/2 quart casserole dish.

2 Cook noodles in a large pot of boiling water for 5 minutes or until almost tender. Drain and rinse under cold water.

3 Heat the olive oil in a heavy skillet over medium heat.
Saute the onion for about 4 to 5 minutes, until softened.
Add the chicken, red bell pepper, celery and chicken stock. Bring to a boil and simmer for 5 minutes. Stir in the sour cream and oregano.

4 Spread half of the chicken mixture into the prepared dish. Sprinkle the asparagus over the top. Add the cooked noodles and top with the remaining chicken mixture. Sprinkle with Parmesan cheese. Bake at 350 degrees F for 30 minutes or until cheese is golden.
 
 
 
Kimmie