Chicken Casserole with Asparagus

Chicken Casserole with Asparagus


205 people made this

This recipe makes a great chicken and egg noodle casserole. Perfect when asparagus is coming into season and you can get it fresh.


Serves: 6 

  • 125g wide egg noodles
  • 1 1/3 tablespoons olive oil
  • 1 onion, chopped
  • 1 cup chopped, cooked chicken meat
  • 1 red capsicum, chopped
  • 2 stalks celery, chopped
  • 1 cup (250ml) chicken stock
  • 1 1/2 cups sour cream
  • 1/2 teaspoon dried oregano
  • 500g fresh asparagus, trimmed and cut into 5cm pieces
  • 8 tablespoons grated Parmesan cheese, divided

Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

  1. Preheat oven to 180 degrees C. Lightly grease a casserole dish.
  2. Cook noodles in a large pot of boiling water for 5 minutes or until almost tender. Drain and rinse under cold water.
  3. Heat the olive oil in a heavy frypan over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red capsicum, celery and chicken stock. Bring to a boil and simmer for 5 minutes. Stir in sour cream and oregano.
  4. Spread half of the chicken mixture into the prepared dish. Arrange asparagus over chicken, spread cooked noodles evenly over asparagus and top with the remaining chicken mixture. Sprinkle with Parmesan cheese.
  5. Bake 30 minutes in the preheated oven, until lightly brown.

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