↞ recipe box start page
Category: Casseroles
Prep Time: Cook Time: Total Time:
Serves/Makes: 6
Difficulty Level: 2
Total Prep/Cook Time: 1 hour
Preheat oven to 350 degrees F
Ingredients:
1/2 pound or 1/2 box of your favorite noodle (I use mini fusilli)
Kosher salt
2 cups fresh asparagus cut into 2 in. pieces
2 T Olive Oil
1 med onion med chop
2 stalks celery med chop
1 1/2 c cooked chicken in med to large bites
2 t finely chopped rosemary
1 c good chicken stock (homemade if possible)
freshly ground black pepper
3/4 c sour cream
3/4 c mascarpone cheese
1/2 t freshly grated nutmeg
1 c grated cheese (I used Robusto, but you could use peccorino romano or gruyere)
1 T finely chopped parsely
Directions:
Spray a 9 x 9 inch glass baking dish with vegetable spray.
Bring pot of water to boil, add 3 T kosher salt. Cook noodles only 5 minutes. They will finish cooking in the oven. Drain noodles into collander placed over a large bowl. Put water back in pan and return to boil. Add asparagus and boil for 2 minutes. Set noodles and asparagus aside.
In large skillet heat olive oil and add onion and celery, sautee til softened (about 5 minutes). Add chicken and chicken stock, stir an additional minute. Turn heat to low.
Add sour cream, mascarpone cheese, rosemary and nutmeg. Simmer for 2 minutes. Salt and pepper to taste.
In greased baking pan put 1/2 the chicken mixture on bottom then layer noodles then asparagus and 1/2 c of the grated cheese. Pour rest of chicken mixture on top and top that with rest of cheese. Bake for 30 minutes. Top with finely chopped parsley and serve.
Cooks Notes: This is not a creamy dish like a macarroni and cheese dish. Because the noodles are undercooked before baking they soak up the liquid in the chicken mixture so it seems like the sauce dissapears, but its all in the noodles and is delicious. By using mascarpone cheese instead of all sour cream it makes it very creamy. Sour cream heated up tends to separate and make the dish watery.
view more member recipes
Chicken Asparagus Noodle Cassarole
view my recipes
print
save
Category: Casseroles
Prep Time: Cook Time: Total Time:
Serves/Makes: 6
Difficulty Level: 2
Total Prep/Cook Time: 1 hour
Preheat oven to 350 degrees F
Ingredients:
1/2 pound or 1/2 box of your favorite noodle (I use mini fusilli)
Kosher salt
2 cups fresh asparagus cut into 2 in. pieces
2 T Olive Oil
1 med onion med chop
2 stalks celery med chop
1 1/2 c cooked chicken in med to large bites
2 t finely chopped rosemary
1 c good chicken stock (homemade if possible)
freshly ground black pepper
3/4 c sour cream
3/4 c mascarpone cheese
1/2 t freshly grated nutmeg
1 c grated cheese (I used Robusto, but you could use peccorino romano or gruyere)
1 T finely chopped parsely
Directions:
Spray a 9 x 9 inch glass baking dish with vegetable spray.
Bring pot of water to boil, add 3 T kosher salt. Cook noodles only 5 minutes. They will finish cooking in the oven. Drain noodles into collander placed over a large bowl. Put water back in pan and return to boil. Add asparagus and boil for 2 minutes. Set noodles and asparagus aside.
In large skillet heat olive oil and add onion and celery, sautee til softened (about 5 minutes). Add chicken and chicken stock, stir an additional minute. Turn heat to low.
Add sour cream, mascarpone cheese, rosemary and nutmeg. Simmer for 2 minutes. Salt and pepper to taste.
In greased baking pan put 1/2 the chicken mixture on bottom then layer noodles then asparagus and 1/2 c of the grated cheese. Pour rest of chicken mixture on top and top that with rest of cheese. Bake for 30 minutes. Top with finely chopped parsley and serve.
Cooks Notes: This is not a creamy dish like a macarroni and cheese dish. Because the noodles are undercooked before baking they soak up the liquid in the chicken mixture so it seems like the sauce dissapears, but its all in the noodles and is delicious. By using mascarpone cheese instead of all sour cream it makes it very creamy. Sour cream heated up tends to separate and make the dish watery.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Creamy Tuna Noodle Cassarole
by sweetpeaisme
What You Need 1 tub (10 oz.) PHILADELPHIA Original Cooking Creme 2 cups egg noodles, cooked 2 cans (5 oz. each) chunk light tuna in water, drained, flaked 1 cup frozen peas 1 can (4 oz.) slic
by sweetpeaisme
What You Need 1 tub (10 oz.) PHILADELPHIA Original Cooking Creme 2 cups egg noodles, cooked 2 cans (5 oz. each) chunk light tuna in water, drained, flaked 1 cup frozen peas 1 can (4 oz.) slic
Hot Tamole Cassarole
by picturepurrfekt
Ingrediants 2- 15 oz cans hot tamoles (reserve juice) 1- 15 oz can chili 1 cup instant rice (1 bag boil in bag) 1 cup sharp cheddar shredded cheese Directions Prepare rice as directed and
by picturepurrfekt
Ingrediants 2- 15 oz cans hot tamoles (reserve juice) 1- 15 oz can chili 1 cup instant rice (1 bag boil in bag) 1 cup sharp cheddar shredded cheese Directions Prepare rice as directed and
Hashbrown Cassarole
by sgre52160
1 (32 oz) pkg frozen hash browns 1 (16 oz) container of sour cream 1 (12 to 16 oz.) pkg shredded cheddar cheese 1 can cream of chicken or mushroom soup Mix all together and gently spread in a
by sgre52160
1 (32 oz) pkg frozen hash browns 1 (16 oz) container of sour cream 1 (12 to 16 oz.) pkg shredded cheddar cheese 1 can cream of chicken or mushroom soup Mix all together and gently spread in a
Broccoli Cheese Cassarole
by ELLADAYALA314
1 lg. bag frozen broccoli flowerettes 1 c. shredded cheddar cheese 2 c. Ritz Crackers, crushed 1/2 c. Butter or margarine (melted) Pepper to taste Preheat oven to 350 degrees. Boil broccoli wi
by ELLADAYALA314
1 lg. bag frozen broccoli flowerettes 1 c. shredded cheddar cheese 2 c. Ritz Crackers, crushed 1/2 c. Butter or margarine (melted) Pepper to taste Preheat oven to 350 degrees. Boil broccoli wi
Pork Chop Cassarole
by xoishyox
Ready in: 1-2 hours Yields: 4 servings. Ingredients: 1/2 cup milk 1/2 cup sour cream 1/4 tsp. black pepper 1 can cream of mushroom soup 1 (24 oz.) package hash browns, thawed 3/4 cup shredde
by xoishyox
Ready in: 1-2 hours Yields: 4 servings. Ingredients: 1/2 cup milk 1/2 cup sour cream 1/4 tsp. black pepper 1 can cream of mushroom soup 1 (24 oz.) package hash browns, thawed 3/4 cup shredde
view more member recipes
related CDKitchen recipes
Asparagus Soup
Cream of Asparagus Soup
Slow Cooked Asparagus
Asparagus And Chicken Risotto
Almond Asparagus
Easy Asparagus Soup
Asparagus Spring Rolls
Asparagus Dijon Chicken Fettuccine
Chicken With Asparagus Sauce
Pappardelle With Asparagus And Blue Cheese