1
Preheat oven to 350°F.
2
Cook noodles in boiling water for 5 minutes, or until almost tender. Drain. Rinse under cold water and drain again.
3
Heat oil in non-stick skillet over medium heat. Sauté onion 4 to 5 minutes, until softened.
4
Add chicken, red pepper, celery and chicken stock. Bring to a boil. Simmer for 5 to 7 minutes.
5
Stir in blanched asparagus, blanched broccoli, oregano and sour cream. Cook until heated through. Do not boil.
6
Spread half the chicken mixture in the base of a greased baking dish. Add noodles, then top with remaining chicken mixture.
7
Sprinkle with cheese. Bake 30 minutes or until cheese is golden.