Taste of Home
Curried Chicken with Asparagus
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 4 servings.
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
Ingredients
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1/3 cup mayonnaise
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1 teaspoon lemon juice
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1/2 teaspoon curry powder
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1/8 teaspoon pepper
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1 package (10 ounces) frozen asparagus spears, thawed
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1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
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2 tablespoons canola oil
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1/4 cup shredded cheddar cheese
Directions
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1.
In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside.
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2.
Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture.
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3.
In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture.
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4.
Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.
Nutrition Facts
1 cup: 426 calories, 31g fat (6g saturated fat), 83mg cholesterol, 779mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 29g protein.
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