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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