Chicken Asparagus Casserole

2 tsp Veggie Oil
1 c chopped Green and Red Peppers
1 medium Onion, chopped
2 cloves Garlic, minced
1 can of Cream of Asparagus Soup
1 (8oz) tub Ricotta Cheese
2 c shredded Cheddar Cheese, divided
2 Eggs
1 1/2 c chopped, cooked Chicken
1 (10oz) pkg frozen, chopped Asparagus--thawed and drained OR 1/2 lb fresh cut into 1/2" pieces, cooked (6 c water boiling on high, add asparagus pieces, reduce heat to medium, cover and cook 5-8 minutes)
1 (8oz) bag Egg Noodles, cooked
Black Pepper

Preheat oven to 350 DF (new acronym! degrees Fahrenheit!) Grease 13"x 9" pan.

Heat oil in a skillet over med-high heat. Add bell peppers, onion, and garlic; cook and stir until veggies are crisp-tender.

Mix soup, ricotta cheese, 1 c cheddar cheese and eggs in large bow until well blended. Add onion mixture, chicken, asparagus and noodles; mix well. Season with pepper.

Fill greased 13x9 pan then top with other cup of cheese.

Bake 30 mins or until center is set and cheese is bubbly. Let stand 5 mins before serving

Makes 12 servings