Chicken & Asparagus Bake

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 503.5
  • Total Fat: 22.2 g
  • Cholesterol: 103.6 mg
  • Sodium: 27.1 mg
  • Total Carbs: 43.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 33.5 g

View full nutritional breakdown of Chicken & Asparagus Bake calories by ingredient
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Number of Servings: 5


    275g/10oz asparagus, blanched
    225g/8oz egg noodles
    2 red peppers
    1 onion
    2 garlic cloves
    2tsp vegetable oil
    275-295g/10-11oz canned condensed cream of chicken soup
    2 large eggs
    225g/8oz ricotta cheese
    150g/5oz grated cheddar cheese
    250g/9oz chopped cooked chicken


Preheat oven to 180C/350F/Gas4.
Lightly grease a large casserole dish and set aside.
Cook the egg noodles according to packet instructions, drain in cold water and set aside.
Halve and de-seed the peppers. Cut into dice.
Peel and chop the onion.
Peel and crush the garlic.
Heat the oil in a frying pan over a medium heat. Add the pepper, onion and garlic, cook stirring for 8 minutes, until the vegetables are tender and softened.
Mix together the soup, eggs, ricotta cheese and half the Cheddar cheese in a large bowl until well blended.
Add the onion mixture, chicken, asparagus and noodles. Mix together well.
Spoon the mixture into the prepared casserole dish.
Sprinkle over the remaining Cheddar cheese.
Bake the casserole in the oven for about 30 minutes, or until the centre is piping hot and the cheese is bubbling.
Leave to stand for about 5 minutes, then serve whilst hot.

Number of Servings: 5

Recipe submitted by SparkPeople user BETTIEBAY.

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