Chicken Asparagus Casserole
4 medium skinless boneless chicken breast halves
2 tbsp salad oil
1 10-3/4-oz. can cream of chicken soup
1/3 c. mayonnaise
1 tsp lemon juice
1/2 tsp curry powder
1/8 tsp pepper
1 10-oz. pkg. frozen asparagus spears, thawed
1/4 c. shredded Cheddar cheese
Preheat oven to dg375. Cut each chicken breast crosswise into 1-inch
strips.
Over high heat, in 12-inch skillet, in hot salad oil, cook chicken
until lightly browned. Remove chicken to plate.
In small bowl, mix undiluted soup, mayonnaise, lemon juice, curry
powder and pepper.
Place half of asparagus spears into bottom of shallow 1-1/2-quart
casserole. Top with half of soup mixture and all of chicken. Top with
remaining asparagus, then remaining soup mixture. Sprinkle with
Cheddar cheese. Cover and bake 30-35 minutes until sauce is hot and
bubbly and chicken is fork tender.
Makes 4 servings.
Enjoy
Sherri
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