- 4
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Ingredients
- 1-1/2 LBS fresh asparagus spears, halved
- 4 boneless skinless chicken breast halves
- 2 TBL cooking oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 can (10-3/4oz) condensed cream of chicken soup, undiluted
- 1/2 C mayo
- 1 tsp lemon juice
- 1/2 tsp curry powder
- 1 C (4oz) shredded cheddar cheese
Preparation
Step 1
if desired, partially cook asparagus
drain
place asparagus in greased 9" square baking dish
in skillet over med heat, brown chicken in oil on both sides
season w/ S & P
arrange chicken over asparagus
in bowl mix all soup, mayo, lemon juice & curry powder
pour over chicken
cover & bake @375 for 40 min or until chicken is tender & juices run clear
sprinkle w/ cheese
let stand 6 min before serving