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Saucy Chicken and Asparagus

You won't believe how delicious, yet how easy this chicken asparagus recipe is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother—who's 95 years old—likes to serve this creamy dish for luncheons with friends! —Vicki Schlechter, Davis, California
  • Total Time
    Prep: 10 min. Bake: 40 min.
  • Makes
    4 servings

Ingredients

  • 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 shredded cheddar cheese

Directions

  • 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.
  • 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.

Test Kitchen Tips
  • For the ultimate flavor, use fresh produce when it’s in season. In spring, that means asparagus, peas, artichokes and fennel. In summer, eggplant, arugula, summer squash and tomatoes shine. Fall’s finest? Butternut squash, Brussels sprouts and carrots, to name a few.
  • Boneless skinless chicken thighs work well in the slow cooker. The meat shreds easily, yet stays moist due its slightly higher fat content.
  • Check out 30 of our favorite chicken dinners ready in 30 minutes.
  • Nutrition Facts
    1 each: 591 calories, 44g fat (12g saturated fat), 119mg cholesterol, 1266mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 37g protein.

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