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    Lemon Curry Chicken Casserole


    Source of Recipe


    taste of home, Sue Yaeger

    List of Ingredients




    24 ounces frozen cut asparagus, thaw, drain
    4 boneless skinless chicken breast halves cut in 1/2 inch strips
    3 tablespoons butter
    1 can condensed cream of chicken soup -- undiluted
    1/2 cup mayonnaise
    1/4 cup lemon juice
    1 teaspoon curry powder
    1/4 teaspoon ground ginger
    1/8 teaspoon pepper
    1/2 cup sliced almonds, toasted

    Recipe



    Place asparagus in a greased 11x7x2-inch greased baking dish; set aside. Sprinkle chicken with salt and pepper.In a large skillet, sautË chicken in butter for 10-14 minutes or until juices run clear. Place over asparagus. Combine the soup, mayonnaise, lemon juice, curry powder, ginger and pepper; spoon over chicken. Bake, uncovered, at 350ºF for 35 minutes. Sprinkle with almonds and return to the oven for 5 minutes.

 

 

 

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