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Curried Chicken with Asparagus




Source of Recipe


Miriam C. --TOH


List of Ingredients




1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/8 teaspoon pepper
1 package (10 ounces) frozen asparagus spears, thawed
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
2 tablespoons canola oil
1/4 cup shredded cheddar cheese


Recipe



In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside.

Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture.


In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture.

Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.


Yield: 4 servings.