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Lemon-Curry Chicken Casserole

 Lemon-Curry Chicken Casserole
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.
6 ServingsPrep: 20 min. Bake: 40 min.


  • 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


  • 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.

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Lemon-Curry Chicken Casserole (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.