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Lemon-Curry Chicken Casserole Recipe

Photo by: Taste of Home

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Asparagus and almonds add a flavorful twist to an ordinary chicken dish. I've made this countless times for company and am usually asked for the recipe.

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6 Servings
Prep: 20 min. Bake: 40 min.

Ingredients

2 packages (12 ounces each) frozen cut asparagus, thawed and drained
4 boneless skinless chicken breast halves, cut into 1/2-inch strips
Salt and pepper to taste
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1/4 cup lemon juice
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1/2 cup sliced almonds, toasted

Directions

Place asparagus in a greased 11-in. x 7-in. baking dish; set aside. Sprinkle chicken with salt and pepper.
In a large skillet, saute chicken in butter for 10-14 minutes or until juices run clear. Place over asparagus. Combine soup, mayonnaise, lemon juice, curry powder, ginger and pepper; spoon over chicken.
Bake, uncovered, at 350° for 35 minutes. Sprinkle with almonds and return to the oven for 5 minutes. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 373 calories, 29 g fat (7 g saturated fat), 68 mg cholesterol, 583 mg sodium, 8 g carbohydrate, 3 g fiber, 20 g protein.

Lemon-Curry Chicken Casserole published in Country Chicken Cookbook , p71

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