- 4
0/5
(0 Votes)
Ingredients
- 1 1/2 pounds fresh asparagus spears, halved
- 4 boneless skinless chicken breast halves
- 2 Tbsps cooking oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 can condensed cream of chicken soup, undiluted
- 1/3 cup mayonnaise
- 1 tsp lemon juice
- 1/2 tsp curry powder
- 1 cup (4 ounces) shredded cheddar cheese
Preparation
Step 1
If desired, partially cook the asparagus; drain. Place the asparagus in a greased 9-inch 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 degrees for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand for 5 minutes before serving.