Ingredients
- 1 cup dehydrated asparagus pieces
- 1/4 cup dehydrated chopped onions
- 1/2 cup dehydrated mixed chopped red and green bell peppers
- 3 cups boiling water
- 1 (16-ounce) bag egg noodles
- 2 cups chopped cooked chicken
- 2 teaspoons dehydrated sliced garlic, crumbled
- 1 (10.5-ounce) can condensed cream of asparagus soup
- 1 soup can water
- 2 large eggs, beaten
- 1 cup ricotta cheese
- 2 cups shredded white cheddar cheese
Ingredients
macros
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray.
- In a large heatproof bowl, combine the asparagus, onions, and peppers. Pour the boiling water over, cover, and let sit for 20 minutes to rehydrate. Drain off any remaining water.
- Meanwhile, cook the egg noodles according to the package directions.
- Stir the chicken, garlic, condensed soup, soup can of water, eggs, ricotta, 1 cup of the shredded cheese, and the cooked egg noodles into the rehydrated vegetables until well mixed. Pour the mixture into the baking dish, sprinkle evenly with the remaining 1 cup cheese, and bake until bubbling and the cheese is melted, about 35 minutes.
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