Curried Chicken with Asparagus |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A mild curry sauce nicely coats tender chicken and asparagus in this must-have recipe. It's a classic dish I've used for years.Miriam Christophel, Battle Creek, Michigan Ingredients:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/3 cup mayonnaise |
1 teaspoon lemon juice |
1/2 teaspoon curry powder |
1/8 teaspoon pepper |
1 package (10 ounces) frozen asparagus spears, thawed |
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces |
2 tablespoons canola oil |
1/4 cup shredded cheddar cheese |
Directions:
1. In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside.
2. Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture.
3. In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture.
4. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Yield: 4 servings.
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