Yield: 12 servings
Casseroles that incorporate condensed soups get a ton of flavor out of a pretty cheap ingredient. Cooking the chicken yourself will be less expensive than buying the pre-cooked, pre-chopped stuff, and if you buy the larger value pack and cook several pounds at a time, you can freeze a few servings to use for future dinners.
- 2 teaspoons vegetable oil
- 1 cup seeded and chopped green peppers
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
- 1 container (8 ounces) ricotta cheese
- 2 cups (8 ounces) shredded Cheddar cheese, divided
- 2 eggs
- 11/2 cups chopped cooked chicken
- 1 package (10 ounces) frozen chopped asparagus,* thawed and drained
- 8 ounces egg noodles, cooked
- Black pepper (optional)
*Or, substitute 1/2 pound fresh asparagus cut into 1/2-inch pieces. Bring 6 cups water to a boil over high heat in large saucepan. Add fresh asparagus. Reduce heat to medium. Cover and cook 5 to 8 minutes or until crisp-tender. Drain.
- Preheat oven to 350 degrees Fahrenheit. Grease 13-by-9-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, if desired.
- Spread mixture evenly in prepared casserole. Top with remaining 1 cup Cheddar cheese.
- Bake 30 minutes or until center is set and cheese is bubbly. Let stand 5 minutes before serving. Garnish as desired.
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