CHICKEN ASPARAGUS PARMESAN PENNE CASSEROLE

This is a delicious casserole you will love. I love pasta dishes and this is a "knock off" from a Southern Lady - Nov/Dec 2007 issue. 

PASTA RECIPE FOR 12 servings:  Use large deeper casserole dish

2 large or 3 medium boneless, skinless chicken breasts, 10 0z penne or really any choice of pasta shells will work, 1 bunch of asparagus with the tough ends trimmed, (optional: 1 cup mushroom sauteed in butter and chopped up), 1 small jar pimentos with liquid, 1 8 oz cream cheese softened, 2 cups of shredded parmesan cheese divided, 2 large eggs, 2 cups whipping cream, 1 tsp minced garlic, salt and pepper to taste

#1  Preheat the oven to 350 degrees

#2 Grease with butter - a deeper large casserole size dish or pan

#3  Boil your pasta according the box directions and drain

#4  Boil Asparagus on medium until tender and drain

#5 Saute chicken breast till tender in butter/little olive oil or just parboil them until tender in water.

#6 In a medium bow - combine pasta, mushrooms, pimento and liquid, and drained chopped asparagus.  Add Chopped Chicken pieces and stir through- drop into buttered casserole dish

#7  In a large bowl, combine softened cream cheese, eggs, whipping cream, garlic and salt and pepper (1/2 tsp each or more)

#8  Now pour over what's in the casserole #6 and top with remaining 1 cup of shredded parmesan cheese

BAKE NOW FOR 25 MINUTES AT 350 DEGREES