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Lemon-Curry Chicken Casserole Recipe

Lemon-Curry Chicken Casserole Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:6 servings


  • 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 or margarine
  • 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 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.

Nutritional Facts

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

Reviews for Lemon-Curry Chicken Casserole

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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!"

Reviewed Feb. 19, 2010

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

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