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Curried Chicken with Asparagus Recipe

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A mild curry sauce nicely coats tender chicken and asparagus in this "must-have" recipe. It's a classic dish I've used for years.—Miriam Christophel, Battle Creek, Michigan

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Curried Chicken with Asparagus Recipe

Prep: 20 min. Bake: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/8 teaspoon pepper
1 package (10 ounces) frozen asparagus spears, thawed
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
2 tablespoons canola oil
1/4 cup shredded cheddar cheese

Directions

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.

Nutritional Facts 1 serving (1 cup) equals 426 calories, 31 g fat (6 g saturated fat), 83 mg cholesterol, 779 mg sodium, 8 g carbohydrate, 2 g fiber, 29 g protein.

Originally published as Curried Chicken with Asparagus in Casserole Cookbook , p14

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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