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Cheesy Chicken & Asparagus Spaghetti Casserole
Meals like this remind me so much of my childhood. I remember eating casseroles or hotdish at home, family gatherings, parties and church potlucks.
We love our "hotdish" in Minnesota, and most of those recipes have been passed on from Grandma, to Mom and we now make them for our kids.
This recipe is one I created with ingredients I had on hand. When the temps are below zero, you get extra creative and try to make a meal out whatever you have.
Lucky for me, I stopped at my local Fresh Thyme yesterday and stocked up on some stuff, so I had a lot to work with.
Yield: 6 Servings
Ingredients:
- 1 1/2 cups leftover rotisserie chicken breast, cubed
- 1/2 cup red bell pepper, finely chopped
- 1 1/2 cups fresh asparagus, cut into 1/2 inch pieces
- 1/2 cup onion, finely chopped
- 1- 10.5 ounce can cream of chicken soup
- 1- 10.5 ounce soup can of milk
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- 4 cups cooked al dente angel hair pasta
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instruction:
- Preheat oven to 350 degrees. Grease a 9x13 baking dish.
- In a large bowl, combine chicken, bell pepper, asparagus, onion, soup, milk, sour cream, 1/2 cup shredded cheddar, pasta, salt and pepper until mixed.
- Pour into the baking dish and spread evenly.
- Top with remaining 1/2 cup shredded cheddar.
- Bake for 45 minutes. Remove from oven and serve!
Recipes Adapted From ==> hoteatsandcoolreads.com
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