How many does this serve?:
4
Prep Time:
20 min
Cook Time:
25 min
Ingredients:
- 1 can (10.5 oz) condensed cream of chicken soup, undiluted
- 1/3 cup mayonnaise
- 1 tsp lemon juice
- 1/2 tsp curry powder (can add more to liking)
- 1/8 tsp pepper
- 1 bundle of asparagus or 10 oz of frozen asparagus (thawed)
- 1 lb boneless skinless chicken breast, cut into 1/2" pieces
- 2 Tbsp canola oil
- 1/4 cup shredded cheddar cheese
Instructions:
- In a large bowl, combine the soup, mayonnaise, lemon juice, curry, & pepper; set aside
- Place half of the asparagus in a greased 8" square baking dish. Spread with half of the soup mixture
- In a large skillet, sauté chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus & soup mixture
- Cover & bake at 375 for 20 min. Uncover & sprinkle with cheese. Bake 5-8 mins longer or until cheese is melted.
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