Curried Chicken with Asparagus Recipe

5 4 5
Curried Chicken with Asparagus Recipe
Curried Chicken with Asparagus Recipe photo by Taste of Home
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Curried Chicken with Asparagus Recipe

Read Reviews
5 4 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 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 vegetable oil
  • 1/4 cup shredded cheddar cheese

Directions

In a 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 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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Curried Chicken with Asparagus in Casserole Cookbook 2001, p14

Nutritional Facts

1 cup: 426 calories, 31g fat (6g saturated fat), 83mg cholesterol, 779mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 29g protein.

  • 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 vegetable oil
  • 1/4 cup shredded cheddar cheese
  1. In a 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.
  2. In a 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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Curried Chicken with Asparagus in Casserole Cookbook 2001, p14

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Reviews forCurried Chicken with Asparagus

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sugarcrystal User ID: 5836839 41373
Reviewed Jun. 21, 2014

"Great recipe, easy and delicious."

MY REVIEW
shewatchesstars User ID: 5802786 104235
Reviewed Dec. 31, 2012

"I made this for my asparagus loving husband. It is now lovingly referred to as "crack-chicken" in our home. I was totally skeptical because of the mayo, but it is fantastic! I sometimes double the sauce so I get some too! Lol :-)"

MY REVIEW
dgibbons71 User ID: 2818079 48419
Reviewed Mar. 5, 2012

"Great recipe. The whole family loved it. Made exactly as listed."

MY REVIEW
lstraub User ID: 3484828 34769
Reviewed Jun. 21, 2010

"This is great! I make it in a 13x9 pan with 2lbs of chicken breasts and steamed fresh asparagus."

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