CREAMY CHICKEN, PASTA, AND ASPARAGUS CASSEROLE

INGREDIENTS

• 250g fettuccine pasta

• 2 tablespoons olive oil

• 1 onion, chopped

• 1 cup ( 150g ) chopped cooked chicken

• 1 red pepper, chopped 2 sticks celery, chopped

• 1 small chicken stock cube, crumbled

• 1 cup water 300g carton sour cream

• 440g can asparagus cuts, drained

• 1/2 teaspoon dried oregano leaves

• 1 cup ( 125g ) grated tasty cheese 

CREAMY CHICKEN, PASTA, AND ASPARAGUS CASSEROLE METHOD: 

Boil the pasta until just tender, uncovered, in a large pot of boiling water; drain. Rinse pasta under cold water; drain well. Heat oil in a large pan, add onion, and cook, stirring, until soft.

Add chicken, pepper, celery, stock cube, and water, bring to a boil, and simmer for 5 minutes. Add cream, asparagus, and oregano, and cook until heated through. Spoon half the chicken mixture over the base of a greased ovenproof dish ( 7 cup capacity ), top with pasta, then the remaining chicken mixture.

Sprinkle with cheese, and bake in a moderate oven for about 30 minutes or until cheese is lightly browned.

Serves 4.

Note: The recipe can be made a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

Also Read: HERBED CHICKEN AND PASTA SALAD