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Fresh Asparagus and Chicken Casserole

Reviewed: Apr. 17, 2010
Seriously D'lish especially with what you have in your fridge which is what I had to do. I used Chicken Breast Tenders that I sauteed in Garlic, Onion and EVOO. I then Simmered the Asparagus, Celery and Carrot together with chicken stock and a lil more EVOO, and a splash of balsamic vinaigrette. I cooked up the egg noodles and when they were done I only had less than a 1/2cp nonfat sour cream so I improvised and added 2 tbs of Mayo with olive oil to the sour cream. I mixed the veggie/chicken mixture in with the egg noodles, added a dash of celery salt and placed in my pampered chef's baking dish and sprinkled lowfat colby/jack cheese about 1/2 cp, and a scattering of parm on top. I then topped it with Paprika for lil spice and color. I baked at 350 for 25 min and let it set out for 5 min before serving. Served with a salad of romaine and green lettuce and chunks of tomatoes with Balsamic Vinaigrette. This was very filling, and my five yr old loved it.
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