Ingredients
1. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2. 1/3 cup mayonnaise
3. 1 teaspoon lemon juice
4. 1/2 teaspoon curry powder
5. 1/8 teaspoon pepper
6. 1 package (10 ounces) frozen asparagus spears, thawed
7. 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
8. 2 tablespoons canola oil
9. 1/4 cup shredded cheddar cheese

 

Directions

1. In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside.
2. Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture.
3. In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture.
4. 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.

 

 

Another Variation

4 boneless skinless chicken breasts havled instead of cut up

1 pound fresh asparagus halved

1/2 cup mayonnaise

Rest of ingredients same as above

 

Directions

1. If desired, partially cook asparagus; drain. Place the asparagus in a greased 9-in. 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.
2. In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving. Yield: 4 servings.