1 1/2 cups leftover rotisserie chicken breast, cubed
1/2 cup red bell pepper, finely chopped
1 1/2 cups fresh asparagus, cut into 1/2 inch pieces
1/2 cup onion, finely chopped
1- 10.5 ounce can cream of chicken soup
1- 10.5 ounce soup can of milk
1 cup sour cream
1 cup shredded sharp cheddar cheese, divided
4 cups cooked al dente angel hair pasta
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350 degrees. Grease a 9×13 baking dish.
In a large bowl, combine chicken, bell pepper, asparagus, onion, soup, milk, sour cream, 1/2 cup shredded cheddar, pasta, salt and pepper until mixed.
Pour into the baking dish and spread evenly.
Top with remaining 1/2 cup shredded cheddar.
Bake for 45 minutes. Remove from oven and serve!