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By Chef John Lowery

 

Chicken Noodle Hotdish with Fresh Asparagus

Ingredients

1 can chicken broth

1 can cream of chicken soup

2 cups milk

4 cups shredded cheddar cheese

3 cups chopped carrots

1 cup diced onions

1 1/2 cups green peas

2 cups fresh spring asparagus

1/2 cup sour cream

1 tablespoon chicken base

Salt, to taste

Pepper, to taste

Lawry’s seasoning, to taste

4 cups diced chicken

1 bag frozen noodles

3 tablespoons corn starch, mixed in cold water until dissolved (thickening agent)

 

Directions

Boil celery, onions and carrots in broth for 15 minutes. Add cream of chicken soup with milk and bring to a boil.

Add small amount of thickening agent.

Add rest of ingredients.

Pour over noodles and bake in oven for 50 minutes.

 

Chef John Lowery has 43 years of culinary experience and is a transplant to Minnesota from Florida. Over the years he has worked as chefs in various states, including Florida, Michigan and Minnesota.

He has prepared food for celebrities such as Adrian Dantley, Magic Johnson, singing group New Edition and boxer George Foreman. He lives in Conger with his wife, Kathy, and owns Conger Inn Victory Catering.