Ingredients
- 4 chicken (boneless skinless)
- 1 1/2 pounds asparagus spears (fresh halved)
- 10 3/4 ounces condensed cream of chicken
- 1/2 cup mayonnaise
- 4 ounces cheddar cheese (shredded)
- 2 tablespoons cooking oil
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon curry powder
If desired, partially cook asparagus; drain. Place the asparagus in a greased 9" square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375 degrees for 40 minutes or until chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving.
"Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) Prodigy
