Great recipe...by following other reviewer's suggestions and changing/adding a few other things on my own, this is a keeper! For starters, I used at least 10 oz's medium-width egg noodles, 2+ cups chicken, and only 1 cup sour cream. Next time, I'll try 1/2 cup sour cream and 1/2 cup cream of mushroom soup to cut down on the fat a little. Along with the onion, I sauteed a small (1/2lb?) box of white mushrooms. I didn't have straight oregano, so I substituted 1 tsp Italian herb mix, along with white pepper, red pepper flakes and seasoned salt to taste. Along with the simmering chicken mixture, I added 1/2 cup canned corn and 1TBSP flour to thicken. Thanx to a great reviewer's tip to speed the recipe up a bit, I did mix noodles, chicken mixture and asparagus all together before adding to the casserole dish;I only added 1/2 lb or so of asparagus because I wasn't sure if my husband and I liked a whole 1lb.! I topped it all off with a Parmesan/Monterey Jack cheese combo and breadcrumbs. It barely fit in a 2 quart casserole dish but aluminum foil lightly folded around the top and edges helped! After cooking it for 30 minutes, the asparagus was still quite crisp, which some people love, but I left it in for 5-10 more minutes...really tasty. Thank you!
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Great recipe...by following other reviewer's suggestions and changing/adding a few other...