Chicken-Asparagus Casserole

Chicken-Asparagus Casserole

Chicken-Asparagus Casserole


Makes 12 servings


2 teaspoons vegetable oil
1 cup seeded and chopped green and/or red bell 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
1-1/2 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.


  1. Preheat oven to 350°F. Grease 13X9-inch casserole; set aside.
  2. Heat oil in small skillet over medium heat. Add bell peppers, onion and garlic; cook and stir until vegetables are crisp-tender.
  3. 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.
  4. Spread mixture evenly in prepared casserole. Top with remaining 1 cup Cheddar cheese.
  5. 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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