"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken-Asparagus Casserole Recipe

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This recipe for Chicken-Asparagus Casserole, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vicki Bot
Added: Monday, March 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp vegetable oil
1 c green and/or red peppers, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 can cream of asparagus soup
1 container (8 oz) ricotta cheese
2 c shredded cheddar cheese, divided
2 eggs
1 1/2 c chopped cooked chicken
1 package (10 oz) frozen chopped asparagus, thawed and drained
8 oz egg noodles, cooked

Directions:
Directions:
Preheat oven to 350. Grease 9x13 inch casserole; set aside. Heat oil in small skillet over medium heat. Add bell peppers, onion 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.
Spread mixture evenly in prepared casserole. Top with remaining cheddar cheese.
Bake 30 minutes or until center is set and cheese is bubbly. Let stand 5 minutes before serving.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Can substitute 1/2 lb fresh asparagus cut into 1/2 inch pieces. Bring 6 cups water to a boil in large saucepan. Add fresh asparagus. Reduce heat to medium. Cover and cook 5-8 minutes or until tender-crisp. Drain

 

 

 

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