Saturday, October 23, 2010

Chicken Asparagus Cassarole

Makes 12 Servings

2 teaspoons vegetable oil
1 cup frozen bell pepper strips
1 medium onion, chopped
1 tsp minced garlic (or two cloves garlic, minced)
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 container (8 ounces) cottage cheese
2 cups (8 ounces) shredded cheddar cheese, divided
2 eggs
1 lb chicken breasts, chopped and cooked
1 package (10 ounces) frozen chopped asparagus, thawed and drained
8 ounces egg noodles
Black pepper (optional)

1.   Cook noodles according to package directions until almost tender; drain.
2.  Preheat oven to 350°F.  Grease 13×9-inch casserole; set aside.
3.  Heat oil in small skillet over medium heat.  Add pepper strips, onion and garlic; cook and stir until vegetables are crisp-tender.
4.  Mix soup, cottage cheese, 1 cup Cheddar cheese and eggs in large bowl until well blended.  Add onion mixture, chicken, asparagus and noodles; mix well.  Season with black pepper, if desired.
5.  Spread mixture evenly in prepared casserole.  Top with remaining 1 cup Cheddar cheese.
6.  Bake 30 minutes or until center is set and cheese is bubbly.  Let stand 5 minutes before serving.  Garnish as desired.

Recipe taken and modified from “Favorite Brand Name Recipes, September 2010

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