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Add a photoServings: 8
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 Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 8 servings | |
| Calories 281 | |
| Calories from Fat 190 | 68% |
| Total Fat 21.48g | 27% |
| Saturated Fat 6.86g | 27% |
| Trans Fat 0.01g | |
| Cholesterol 52mg | 17% |
| Sodium 485mg | 20% |
| Potassium 238mg | 7% |
| Total Carbs 4.63g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.09g | 1% |
| Protein 17.68g | 28% |
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