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Curried Chicken with Asparagus

 Curried Chicken with Asparagus
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
4 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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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Curried Chicken with Asparagus (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.