Chicken Asparagus Pasta Casserole

I made this tonight in an effort to try to make something with the Asparagus in my Bountiful Basket that I ordered that my children would also like. I am loving this Basket411 recipe blog for ideas on how to use this stuff. I took this recipe from there and she originally got it from Taste of Home. I used whole wheat penne pasta and I added 2 stalks of green onion. And about a tsp of pepper. My children loved it, my husband loved it and well I liked it too. So with our seal of approval I share this with you. Enjoy!

Ingredients

• 8 oz. penne pasta
• 2 cups sliced asparagus
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• ¼ cup milk
• ¼ cup sour cream (I used French onion dip because it was what I had – it was great)
• 1 cup diced cooked chicken
• ¼ teaspoon dried rosemary, crushed
• ¼ cup shredded cheddar cheese (I left this out and it was still very creamy)
• 1 ½ cups dried seasoned bread crumbs
• ¼ cup melted butter

Directions

· Cook pasta according to package directions. Three to four minutes before the pasta is finished, add the asparagus and continue to boil. When pasta is done and the asparagus is tender, drain and set aside.

· In the same pan (this saves on dishes!) combine the soup, milk, sour cream, chicken, rosemary and cheese. Heat on medium heat until hot.

· Add the pasta and asparagus. Mix well and transfer to an oven safe dish.

· Mix the bread crumbs with the melted butter.

· Top the casserole with the bread crumbs and place in the oven on broil to brown (I did not raise my rack because I did not want it to burn).

· Remove from oven and enjoy!

Note: I doubled the recipe and it fit into a 9x13 pan.