Lemon-Curry Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Place asparagus in a greased 11-in. x 7-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. Yield: 6 servings.
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