Ingredients
- 4 chicken (boneless skinless)
- 525 gr asparagus spears (fresh halved)
- 300 ml condensed cream of chicken
- 120 ml mayonnaise
- 55 gr cheddar cheese (shredded)
- 30 ml cooking oil
- 5 ml lemon juice
- 1 gr salt
- 1 gr pepper
- 1 gr curry powder
If desired, partially cook asparagus; drain. Place the asparagus in a greased 23 cm 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 190ºC or 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
