Curried Chicken with Asparagus

By Addie

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

Preparation

Step 1

In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside.

Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture.

In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture.

Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.
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REVIEWS:

Great recipe. The whole family loved it. Made exactly as listed.

This is great! I make it in a 13x9 pan with 2lbs of chicken breasts and steamed fresh asparagus.