Chicken Asparagus Casserole
This chicken and asparagus casserole with noodles is great to make in the spring when asparagus first comes in and you can get it fresh. Add salsa to the sour cream mixture if you like a spicier dish. 
egg noodles
1
(8 ounce) package
olive oil
1 ⅓
tablespoons
onion, chopped
1
chopped, cooked chicken meat
1
cup
red bell pepper, chopped
1
celery, chopped
2
stalks
chicken stock
1
cup
sour cream
1 ½
cups
dried oregano
½
teaspoon
fresh asparagus, trimmed and cut into 2-inch pieces
1
pound
grated Parmesan cheese, divided
8
tablespoons
 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
  Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until almost tender, about 5 minutes. Drain well.
  Heat olive oil in a heavy skillet over medium heat; stir in onion and cook for 4 to 5 minutes, stirring frequently. Add cooked chicken, red bell pepper, celery, and chicken stock. Bring to a boil and simmer for 5 minutes. Stir in sour cream and oregano.
  Spread 1/2 of the chicken mixture into the prepared dish; arrange asparagus on top. Spread cooked noodles evenly over asparagus and top with 5 tablespoons of Parmesan cheese. Cover with remaining chicken mixture and sprinkle remaining 3 tablespoons Parmesan cheese on top. Bake in the preheated oven until cheese has melted and top is golden brown, about 30 minutes.
