Modified Chicken and Fresh Asparagus Casserole
Chicken and Fresh Asparagus Casserole
Change to 6 ServingsIngredients:1/2 lb egg noodles USE CARBA-NADA EGG NOODLES 1 lb fresh asparagus, ends trimmed, cut into 2 in. pieces 1-2/3 cups sour cream USE CHOBANI F/F PLAIN YOGURT 1 cup cooked chicken, chopped 1 onion, chopped 1 red bell pepper, seeded and chopped 2 celery stalks, chopped 1-1/3 tbsp olive oil 1/2 cup grated Parmesan cheese 1/2 tsp dried oregano 1 cup chicken stock USE CHICKEN BROTH Cooking Directions:Preheat oven to 350°F. Cook noodles in a large pan of boiling water 5 minutes, or until almost tender. Drain. Rinse under cold water and drain again. Heat oil in a heavy nonstick skillet over medium heat. Sauté onion 4-5 minutes, until softened. Add next 4 ingredients and bring to a boil. Simmer 5 minutes. Stir in sour cream and oregano. Spread half the chicken mixture in the base of a greased ovenproof dish. Sprinkle asparagus over top. Add noodles, then remaining chicken mixture. Sprinkle with cheese. Bake 30 minutes or until cheese is golden. | Nutrition Facts Calories 660 Now 305.67 % Calories From Fat 47.7% Total Fat 35g Now 9.15 Saturated Fats 17g Now 2.73 Mono-unsaturated Fats 13g Now 4 Poly-unsaturated Fats 3.3g Now 1.13 Cholesterol 130mg Now 48.82 Sodium 420mg Now 399.07 Total Carbohydrates 57g Now 25.57 Dietary Fiber 5.4g Now 6.88 Sugar 6.6g Now ? Protein 31g Now 31.37
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