Ingredients Jump to Instructions ↓

  1. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  2. 1/3 cup mayonnaise

  3. 1 teaspoon lemon juice

  4. 1/2 teaspoon curry powder

  5. 1/8 teaspoon pepper

  6. 1 package (10 ounces) frozen asparagus spears, thawed

  7. 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces

  8. 2 tablespoons canola oil

  9. 1/4 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside. Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture. In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Yield: 4 servings.


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