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Lemon-Curry Chicken Casserole Recipe
Lemon-Curry Chicken Casserole Recipe photo by Taste of Home

Lemon-Curry Chicken Casserole Recipe

Read Reviews (2)
5 2
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. Place asparagus in a greased 11-in. x 7-in. baking dish; set aside. Sprinkle chicken with salt and pepper.
  2. 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.
  3. Bake, uncovered, at 350° for 35 minutes. Sprinkle with almonds and return to the oven for 5 minutes. Yield: 6 servings.
Originally published as Lemon-Curry Chicken Casserole in Country Chicken Cookbook 1995, p71

Nutritional 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.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Lemon-Curry Chicken Casserole(2)

AVERAGE RATING
   (3)
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 (3)
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MY REVIEW
Reviewed Jun. 25, 2010

This was easy to make and we loved the flavors! (I used Cream of Chicken & Herbs condensed soup) I will definitely be making this recipe again!

MY REVIEW
Reviewed Feb. 19, 2010

when the whole family agrees that it tastes awesome, it's a keeper!

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