Chicken-Asparagus Bake

Name: Chicken-Asparagus Bake
Ingredients: 1 (12 ounce) package of vegetable spiral shaped pasta; 1 tablespoon olive oil; 1 red bell pepper, chopped (you could use any color pepper you happen to have on hand, the red just gives it color); 1 medium onion, chopped; 1 clove garlic, minced; 1 1/2 cups ricotta cheese; 1 (10 ounce) can cream of chicken soup; 2 cups shredded monterey jack pepper cheese; 2 eggs, slightly beaten; fresh cracked pepper; 2 medium chicken breasts, cooked and sliced (I like to make this when I have leftover grilled chicken); 1 (10 ounce) package frozen asparagus cuts, thawed or 1 bunch fresh asparagus, steamed and cut

12 ingredients

9 steps

Ingredients

1 (12 ounce) package of vegetable spiral shaped pasta
1 tablespoon olive oil
1 red bell pepper, chopped (you could use any color pepper you happen to have on hand, the red just gives it color)
1 medium onion, chopped
1 clove garlic, minced
1 1/2 cups ricotta cheese
1 (10 ounce) can cream of chicken soup
2 cups shredded monterey jack pepper cheese
2 eggs, slightly beaten
fresh cracked pepper
2 medium chicken breasts, cooked and sliced (I like to make this when I have leftover grilled chicken)
1 (10 ounce) package frozen asparagus cuts, thawed or 1 bunch fresh asparagus, steamed and cut

Directions

1

Preheat oven to 350°F
2

Heat oil in medium skillet over medium heat.
3

Add bell pepper, onion and garlic and cook and stir for 5 minutes.
4

Combine the ricotta cheese, soup, 1 cup pepper-jack cheese, eggs and black pepper in large bowl and mix well.
5

Stir in cut up chicken and asparagus.
6

Next stir in bell pepper mix and cooked pasta.
7

Spread in large, 13x9 casserole dish that has been oiled, and top with remaining cup of pepper-jack cheese.
8

Bake 35 - 40 minutes or until center is set and cheese is bubble and lightly browned.
9

Let stand 5 minutes before serving.