Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.

Step 2

Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.

Step 3

Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.

Step 4

Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.

Step 5

Bake 30 minutes in the preheated oven, until lightly brown.