Chicken and Asparagus Casserole

Chicken and Asparagus Casserole

2 whole broiler-fryer chicken breasts, skinned, boned and cut into bite-size pieces

salt and pepper

1/2 C. corn oil

2 packages (10 oz. each) frozen asparagus

1 can condensed cream of chicken soup

1/2 C. mayonnaise

1 t. lemon juice

1/2 t. curry powder

1 C. shredded sharp cheddar cheese

Sprinkle salt and pepper over chicken. Pour corn oil into frypan; heat over medium heat. Add chicken and saute about 6 minutes, or until white and opaque. Remove chicken from pan and drain on paper towels. Cook asparagus according to package instructions, about 4 minutes. Drain asparagus and place in 9x9x2 baking pan. Place chicken over asparagus. Mix together soup, mayonnaise, lemon juice and curry; pour over chicken. Sprinkle cheese over top, cover with foil.

Bake in a 375°F. oven about 30 minutes or until bubbly.

Makes 4 servings.




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