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Ingredients
- 8 boned & skinned med. chicken breasts
- Veg. oil
- Salt & pepper
- 2 (10 ounce.) pkg. frzn asparagus
- 1 (10 1/2 ounce.) can cream of chicken soup
- 1/2 c. real mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon curry
- 1 1/2 c. shredded cheddar cheese
Directions
- Cut each chicken breasts into five pcs and brown in 1/2 inch of warm oil till opaque. Season chicken with salt and pepper and drain. While browning chicken, steam the frzn asparagus in a covered pan using 1 inch of water and 1 tsp. salt. Cook the asparagus for 8 to 10 min till crispy tender. Drain the asparagus and arrange in the bottom of a 9 x 13 inch lightly greased pan. Place the browned chicken on top of asparagus. Mix together the soup, mayonnaise, lemon juice, and curry pwdr. Pour sauce over the chicken. Sprinkle the cheese on top of the sauce. Bake at 375 degrees for 30 min.
- NOTE: Kak uses her home grown or possibly frzn asparagus generously - up to 30 ounces. When preparing the casserole ahead, she takes the refrigerated casserole form the refrigerator 1 hour in advance, bake it at 350 degrees for 45 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1269g | |
| Calories 2250 | |
| Calories from Fat 1519 | 68% |
| Total Fat 171.82g | 215% |
| Saturated Fat 54.87g | 219% |
| Trans Fat 0.11g | |
| Cholesterol 417mg | 139% |
| Sodium 3878mg | 162% |
| Potassium 1903mg | 54% |
| Total Carbs 37.05g | 10% |
| Dietary Fiber 6.7g | 22% |
| Sugars 8.69g | 6% |
| Protein 141.47g | 226% |
