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Lemon-Curry Chicken Casserole

Total Time

Prep: 20 min. Bake: 40 min.


6 servings

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.


  • 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.

Nutrition Facts

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

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