Saucy Chicken and Asparagus Recipe

5 29 28
Saucy Chicken and Asparagus Recipe
Saucy Chicken and Asparagus Recipe photo by Taste of Home
Publisher Photo

Saucy Chicken and Asparagus Recipe

Read Reviews
5 29 28
Publisher Photo
You won't believe how delicious, yet how easy this dish 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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.

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 (4 ounces) 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. Yield: 4 servings.
Originally published as Saucy Chicken and Asparagus in Taste of Home April/May 1994, p33

Nutritional Facts

1 each: 591 calories, 44g fat (12g saturated fat), 119mg cholesterol, 1266mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 37g protein.

  • 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 (4 ounces) shredded cheddar cheese
  1. 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.
  2. 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. Yield: 4 servings.
Originally published as Saucy Chicken and Asparagus in Taste of Home April/May 1994, p33

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Reviews forSaucy Chicken and Asparagus

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Dave User ID: 9073783 261060
Reviewed Feb. 9, 2017

"I have made this every year on Valentine's Day after this recipe came out in 1994. It is wonderful and never gets old!"

MY REVIEW
Wieners User ID: 1845812 247170
Reviewed Apr. 16, 2016

"This is a keeper. I only had cream of mushroom soup on hand so used that. Next time I will use cream of chicken as listed. We liked the unique flavor of the combined ingredients of curry powder, lemon and mayonnaise."

MY REVIEW
gatlin User ID: 3483785 239188
Reviewed Dec. 11, 2015

"This was really good. Kids enjoyed the chicken part and sauce, husband and I enjoyed the whole meal, very delicious!!! Left the curry and lemon juice out because we are not big on those seasonings but added a little garlic, not much and there were no leftovers."

MY REVIEW
slye10001000 User ID: 5787172 221331
Reviewed Feb. 25, 2015

"This is so good. I love the combination of curry powder, lemon juice, and cheddar cheese. I have made other casseroles with this same base. EXCELLENT!"

MY REVIEW
lshaw@scsk12.org User ID: 6993142 7766
Reviewed Nov. 25, 2014

"I have used this dish when I was feeling exceptionally tired from working all day or I had after-work commitments that narrowed my time window for cooking. If you like both chicken and asparagus, you're almost guaranteed to like this recipe! Folks who prefer uncomplicated, basic flavors will appreciate the dish as is. I have found that over time (this recipe was submitted over 10 years ago!), I have needed to make the seasonings more contemporary to maintain my interest; therefore, I add about 1 1/2 teaspoon of chipotle powder as well as 1/4-1/2 teaspoon of Cajun seasoning to the sauce mix. I also add the chicken drippings from the fry pan. If you don't happen to have the cheese, it's perfectly acceptable."

MY REVIEW
weathergirl9702@aol.com User ID: 2388242 6292
Reviewed Sep. 13, 2014

"I love it! What a quick, easy, delicious dish. It's a great change up to the usual chicken dinner. I plan on adding to the menu often."

MY REVIEW
mercougar User ID: 4266875 6946
Reviewed Jun. 10, 2014

"I made this last night and I took one bite of it and threw it all away! my husband loves everything I cook but even he refused to eat it."

MY REVIEW
ThatRicanSeoul User ID: 7415136 2591
Reviewed Sep. 20, 2013

"My husband really liked it and always ask's me to make it which is nice because he is a great cook and always has a twist as to what he would have done different but not this one."

MY REVIEW
maryrodriguez User ID: 6366110 3423
Reviewed Aug. 28, 2013

"This was my very first recipe that I made from Taste Of Home over 20 yrs ago and has become one of my families old time favorites."

MY REVIEW
kbschrieffer User ID: 1532903 8163
Reviewed Nov. 1, 2012

"Really good! Didn't have curry so I substituted 1/4 tsp cumin + 1/4 tsp garlic pepper. We love garlic so I added 2 heaping tbsp minced garlic to the soup mixture. It turned out great."

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