Fresh Asparagus and Chicken Casserole (meal 4, week 3)

Tonight I tried a new recipe. I had some fresh asparagus in the refrigerator (have you caught on that I LOVE asparagus??) and wanted to find something different to use it in. I found Fresh Asparagus and Chicken Casserole from allrecipes.com. I have to say that this is one of the few recipes that I have tried that I did not like. Now, my husband will argue that he thought it was good and I know he will eat it for his lunches this week. But, I just did not like it very much.

I did adjust the recipe based upon the comments from the website. Here is my version:

10 oz. of egg noodles, cooked and drained

1 cup of sour cream

1 can of cream of mushroom soup

1/4 cup of milk

1 tsp of worchestershire

2 tsp of garlic powder

1 tsp oregano

2 cups of cooked, diced chicken

1 lb of fresh asparagus, trimmed in 2 inch sections

1/2 cup of grated parmesean cheese

1/2 cup bread crumbs

Combine sour cream, mushroom soup, milk, worchestershire, garlic powder, oregano, asparagus, and chicken together. In a 1 1/2 quart greased dish put noodles at the bottom and then the chicken and cream mixture over the noodles. Top with the cheese and bread crumbs.

Some of my failures: I needed to cook some chicken, but my boneless chicken breasts were frozen. I thought I would just boil the frozen chicken.... not good! The chicken turned out tough and rubbery. I also put the asparagus in the casserole raw and they were very crunchy in the finished casserole. Maybe you like your asparagus crunchy, but I don't. Firm, yes - but not crunchy.

Anyway, try this recipe for yourself and see if you like it better than I did!