Chicken and Fresh Asparagus Casserole

Serving Size: 4

Ingredients

1/2 pound egg noodles
1 1/2 tablespoons olive oil
1 medium onion -- chopped
1 cup cooked chicken -- chopped
1 medium red bell pepper -- chopped
2 celery stalk -- chopped
1 cup chicken stock
1 1/2 cups sour cream
1/2 teaspoon oregano
1 pound asparagus -- 2 inch pieces
1/3 cup parmesan cheese -- grated

Preheat oven to 350 degrees. Cook noodles according to directions, till almost tender. Drain. Rinse under cold water and drain again. Heat oil in a heavy non-stick skillet over medium heat. Saute 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 casserole dish. Sprinkle asparagus over top. Add noodles, then remaining chicken mixture. Sprinkle with grated cheese. Bake 30 minutes or until cheese is golden.

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