Lemon-Curry Chicken Casserole Recipe

5 2 3
Lemon-Curry Chicken Casserole Recipe
Lemon-Curry Chicken Casserole Recipe photo by Taste of Home
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Lemon-Curry Chicken Casserole Recipe

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5 2 3
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

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

Directions

Place asparagus in a greased 11x7-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.
Originally published as Lemon-Curry Chicken Casserole in Country Chicken Cookbook 1995, p71

Nutritional Facts

1 cup: 373 calories, 29g fat (7g saturated fat), 68mg cholesterol, 583mg sodium, 8g carbohydrate (2g sugars, 3g fiber), 20g protein.

  • 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
  1. Place asparagus in a greased 11x7-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

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joniotto User ID: 1827180 39999
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
Tantlian User ID: 2735933 13777
Reviewed Feb. 19, 2010

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

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