Saucy Chicken and Asparagus Recipe
- 1-1/2 pounds fresh asparagus spears, halved
- 4 boneless skinless chicken breast halves
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon curry powder
- 1 cup (4 ounces) shredded cheddar cheese
- 1. If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus.
- 2. In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving. Yield: 4 servings.
1 each: 591 calories, 44g fat (12g saturated fat), 119mg cholesterol, 1266mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 37g protein.
Reviews for Saucy Chicken and Asparagus
"This is a keeper. I only had cream of mushroom soup on hand so used that. Next time I will use cream of chicken as listed. We liked the unique flavor of the combined ingredients of curry powder, lemon and mayonnaise."
"This was really good. Kids enjoyed the chicken part and sauce, husband and I enjoyed the whole meal, very delicious!!! Left the curry and lemon juice out because we are not big on those seasonings but added a little garlic, not much and there were no leftovers."
"This is so good. I love the combination of curry powder, lemon juice, and cheddar cheese. I have made other casseroles with this same base. EXCELLENT!"
"I have used this dish when I was feeling exceptionally tired from working all day or I had after-work commitments that narrowed my time window for cooking. If you like both chicken and asparagus, you're almost guaranteed to like this recipe! Folks who prefer uncomplicated, basic flavors will appreciate the dish as is. I have found that over time (this recipe was submitted over 10 years ago!), I have needed to make the seasonings more contemporary to maintain my interest; therefore, I add about 1 1/2 teaspoon of chipotle powder as well as 1/4-1/2 teaspoon of Cajun seasoning to the sauce mix. I also add the chicken drippings from the fry pan. If you don't happen to have the cheese, it's perfectly acceptable."
"I made this last night and I took one bite of it and threw it all away! my husband loves everything I cook but even he refused to eat it."
"My husband really liked it and always ask's me to make it which is nice because he is a great cook and always has a twist as to what he would have done different but not this one."
"This was my very first recipe that I made from Taste Of Home over 20 yrs ago and has become one of my families old time favorites."
"Really good! Didn't have curry so I substituted 1/4 tsp cumin + 1/4 tsp garlic pepper. We love garlic so I added 2 heaping tbsp minced garlic to the soup mixture. It turned out great."
"My mom has made this dish for years and it has been my favorite since I was little!"
"Pretty good, however, for those of you have not tried it, the chicken Asparagus Divan is much better!"
"My husband and I loved it. Easy weeknight meal!"
"I made this for my family the very DAY my Premier Issue of Taste of Home arrived in my mailbox. I continued to make it for our friends and other family members. I took it to a church potluck and 2weeks later my husband's boss asked him to "ask me" if I would make a little banquet/fundraising meal for our school's Annual Fall Banquet. I said, YES because this recipe was such a hit. I took the quanities, muitiplied them to feed 600, enlisted 10 volunteers, the entire choir to serve and it was a SMASHING success!! They asked us to fix the following year's banquet in which we repeated this recipe. I didn't change anything, except we never used the asparagus. I had Garlic potatoes and fresh green beans, from the same issue. It is now a HIT with many of our friends, but definitely every child in our family! WE fix it for their birthday dinners! THANK YOU Taste of Home for making me look like a professional chef!!"
"Absolutely delicious! Great for company, and family, of course!"
"my whole family devored this so fast!!!! will make over and over again!"
"So simple and so tasty! The sauce was terrific, and the asparagus was delicious! My whole family loved it, and I'll definitely be making it again!"
"This was absolutely wonderful. I will make again for sure. Thanks for shring this great recipe."
"I have made this for years! So easy and delicious!!"
"I have been making this recipe for years and it's a family favorite. I cut the chicken breasts in half lengthwise and use canned asparagus leaving out the hard stem pieces"
"Loved this recipe was delicious. will defiantly make it again, a keeper for sure."
"VERY GOOD!! i used frozen asparagus spears instead of fresh and ceam of asparagus soup instead of cream of chicken. DELISH!!"
"Wonderful dish and easy too make. Everyone loves it."
"My mom started making this recipe right after it was first published in the magazine, and it has been a constant ever since (helps that she grows her own asparagus!). This was the first recipe I looked up and ate as soon as I was on my own - that's how good it is!"
"This recipe was fantastic. When I cook asparagus I usually only eat about half a portion. I not only ate my whole portion but I wanted more! I had some shallots in the house so I diced them and sauteed them in the left over canola oil. So delicious on the chicken!"
"Great recipe! I do not sprinkle the cheese on top to reduce the fat and make the recipe more heart healthy. We don't even miss it!"
"excellent recipe. Made several times this spring with our fresh asparagus. Now I'm going to buy some just to make it this fall again."
"Finally! A meal that I don't have to bribe/threaten my children to eat!! All 3 gobbled it down and asked for seconds. I served it on brown rice to make it a little healthier."
"This recipe got rave reviews at my house. The kids wanted to know if we could have it again the next night. Luckily there were leftovers."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.